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Creamy Coconut Cake
Make this cake the day before serving.
1 (18.25 ounce) box yellow cake mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can cream of coconut
1 container frozen whipped topping, thawed
2 1/2 to 3 cups sweetened coconut
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Prepare cake mix as directed on package. Pour batter into prepared pan. Bake as directed on package.
Remove from oven and, using a fork or skewer, poke holes in entire cake.
Mix sweetened condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.
Frost with topping; sprinkle with coconut and refrigerate.
Make this cake the day before serving.
1 (18.25 ounce) box yellow cake mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can cream of coconut
1 container frozen whipped topping, thawed
2 1/2 to 3 cups sweetened coconut
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Prepare cake mix as directed on package. Pour batter into prepared pan. Bake as directed on package.
Remove from oven and, using a fork or skewer, poke holes in entire cake.
Mix sweetened condensed milk and cream of coconut; slowly pour over warm cake. Cool cake completely.
Frost with topping; sprinkle with coconut and refrigerate.
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z...good work and keep it up!!! 
...excellent recipe!!!
...Thanx for d recipe ash....
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