1 box white or yellow cake mix 1 can condensed milk Cool Whip 1 can creme de coco 1 pkg. coconut
Cook cake in sheet pan. Leave in pan. Punch holes in cake (I use the end of a wooden spoon). Mix milk and creme of coconut and pour over cake. Put in refrigerator for at least 12 hours (overnight is better). When ready to serve, spread cool whip on cake and sprinkle coconut on top.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.