shortcut coconut cream cake

Name: shortcut coconut cream cake
Ingredients: 1 box of Duncan Hines white or French vanilla cake mix (prepared according to the package); 1 (8-ounce) tub of Cool Whip; 1 (15-ounce) can cream of coconut; 1 (14-ounce) can Eagle Brand sweetened condensed milk; Coconut flakes (optional); Note when opening the cream of coconut, don’t be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.; Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, mix with sweetened condensed milk.; I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it

shortcut coconut cream cake was pinched from <a href="http://reciperoost.com/2016/12/14/weather-frightful-bake-7-cake-recipes-thatll-make-day/11/" target="_blank">reciperoost.com.</a>

INGREDIENTS

•

1 box of Duncan Hines white or French vanilla cake mix (prepared according to the package)

•

1 (8-ounce) tub of Cool Whip

•

1 (15-ounce) can cream of coconut

•

1 (14-ounce) can Eagle Brand sweetened condensed milk

•

Coconut flakes (optional)

•

Note when opening the cream of coconut, don’t be alarmed if it looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated.

•

Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, mix with sweetened condensed milk.

•

I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it

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