Heavenly Coconut Cream Cake
This is so easy to make and so delicious!
- 1 white cake mix, baked as directed on box
- 1 can Eagle Brand Condensed Milk
- 1 (15-oz.) can Cream of Coconut (Not coconut milk)
- 1 (8-oz.) container Cool Whip
- 7 oz. shredded coconut
Bake white cake in a 9-in. x 13-in. pan. Mix 1 can condensed milk with cream of coconut. Poke holes all over cake about an inch apart. Pour mixture into holes and over warm cake. Cool in refrigerator. Frost with Cool Whip and coconut. Keep refrigerated.
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