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1 box yellow cake mix
1 bag frozen coconut
1 can cream of coconut
1 (8 oz.) tub Cool Whip
1 can Eagle Brand milk

Mix cake as directed. Punch holes in cake when it gets cool. Mix
cream of coconut and Eagle Brand milk together; pour over cake.
Refrigerate for 1 hour. Put Cool Whip on; sprinkle coconut on top.
Refrigerate for 1 hour longer.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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it or post it to any Internet or other public site without our permission.