Coconut Cream Cake
Kim Visscher Neff
Meanwhile, combine Eagle Brand Milk, 1/2 cup of sugar & 1/2 cup of coconut into a saucepan. Stirring constantly to prevent sticking; bring to a boil- reduce heat and simmer 1 more minute.Carefully spoon mixture over warm cake allowing it to soak down through the holes. Cool completely. Fold 1/2 cup coconut into the tub of Cool Whip & spread over cake. Sprinkle the remaining 1 cup of coconut on top to finish! Store any leftover in refrigerator.