Cream of Coconut Cake

Social media has become a resourceful outlet for new recipes. Shirley posted this recipe on Facebook last week. Thankfully, Debbie made it within a couple of days for her dinner group. The results are in. It is a keeper. Need a quick and easy dessert? 5 ingredients makes this an economical bite of sweetness!

1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Tip: You can make the cake and add the coconut and Eagle Brand milk the night before. Frost with Cool Whip and coconut just prior to serving.

What do you think?