Gourmet Coconut Cake

Photo: flickr user The Gifted Photographer

Ingredients

1 box white or yellow cake mix

1 can sweetened condensed milk

1 can creme of coconut (about 1 c.)

1 (12 oz.) pkg. frozen coconut, thawed

Lg. container Cool Whip

Preparation

Mix cake according to directions. Bake in 9 x 13 inch baking dish as directed on cake mix box. As soon as cake is baked, punch holes in cake. Mix together the condensed milk and creme of coconut; pour over the hot cake slowly. Cool completely. Cover the cake with Cool Whip. Sprinkle coconut on top. Refrigerate. Cake should set overnight. Good to bake ahead and freeze.

(Allentown-Trinity)