"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 white cake mix 1 cup of coconut 1 can cream of coconut 1 (8 oz) Cool Whip
Mix the white cake mix according to directions and add 1 cup of coconut. Pour into a 9x13 inch cake pan. Bake according to directions. Remove the cake from the oven and with a straw poke holes into the cake while warm, pour the cream of coconut over the warm cake. Let cool. Top with Cool Whip and sprinkle with coconut. Refrigerate
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