Sarah's Easy Coconut Cake
1. Bake butter yellow cake mix (any brand) according to package directions in a 9x13 pan. 2. Slice slits in top while still warm. 3. Pour 1 can of cream of coconut over cake and let it absorb 5 minutes. 4. Pour 1 can of sweetened condensed milk (Eagle milk) over cake and let cool completely. Refrigerate overnight. 5. Spread 16 oz. tub of Cool Whip over top of cake and sprinkle with coconut to garnish. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
