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1 box white cake mix 1 small can coconut cream (Coco Lopez) 1 can Eagle Brand condensed milk Angel Flake coconut Cool Whip Bake cake in 9 x 13 pan (or jelly roll pan) according to directions on box . While hot, punch holes all over cake with a fork. Pour coconut cream over the cake, then milk. Refrigerate 3-4 hours. Sprinkle with coconut and spread Cool Whip over everything. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |