Coconut Cake

This recipe was on Facebook a few weeks ago. When I saw it I knew I needed to make it! Talk about a great dessert for Easter…! Wow! The flavor is amazing and if you don’t like the shredded coconut on top, leave it off. If you took this cake to a family Easter party there would be NO leftovers.


1 box yellow butter cake mix
1 14 oz can creme of coconut
1 14 oz can Eagle Brand condensed milk
8 oz. Cool Whip
1 pkg. of coconut 

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.

You will love it!!! Happy baking!


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