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1 pkgvanilla or yellow pudding cake mix
1 can(s)eagle brand condensed milk
2 cshredded coconut
1 pkg(8 oz) carton of cool whip
How to Make Coconut Cream Cake
- Bake cake mix as directed on 350* oven in a 13x9 sprayed baking pan. When baked-let cool for 15 minutes then poke holes in top of cake with a fork.
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.