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QUICK Cool and Creamy Coconut Cake

Servings: 24 Servings

Prep. Time: 10 Min Prep 30 Min Bake

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This cake is best if prepared a day or two ahead so all of the liquid gets absorbed, and the flavor can develop.

Ingredients

1 box Yellow cake mix
1 can sweetened condensed milk
1 can Cream of coconut

1 8 oz container frozen whipped topping, thawed

2 1/2 to 3 cup flaked, sweetened coconut

Directions

Preheat oven to 350 degrees. Grease a 13x9 pan.

Prepare cake mix as package directs. Pour batter into pan; bake as box directs. Remove from oven and, using a fork or skewer, poke holes in entire cake. Mixed condensed milk and cream of coconut; slowly pour over warm cake.

Cool cake completely. Frost with topping; sprinkle with coconut.

Cover and refrigerate until serving.

Cut into squares.