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1 (16 oz) package white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1 (16 oz) container frozen whipped topping, thawed
1 (10 oz) package flaked coconut
Prepare cake according to package directions. Bake in a 9x13 pan. Cool completely. In small bowl combine cream of coconut and condensed milk; mix well. You will only use half of this mixture. Put the other half in the fridge or freeze for your next cake. Poke holes in cake with a straw. Pour milk mixture over cake. Spread whipped topping over cake. Serve chilled.
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1 (16 oz) container frozen whipped topping, thawed
1 (10 oz) package flaked coconut
Prepare cake according to package directions. Bake in a 9x13 pan. Cool completely. In small bowl combine cream of coconut and condensed milk; mix well. You will only use half of this mixture. Put the other half in the fridge or freeze for your next cake. Poke holes in cake with a straw. Pour milk mixture over cake. Spread whipped topping over cake. Serve chilled.
