How to make it

  • Grease a 13x9x2 inch pan
  • Prepare cake as directed on package. Pour batter into prepared pan and bake for time indicated on package.
  • Remove cake from oven and, using a fork or skewer, poke holes in entire cake. Mix together condensed milk and cream of coconut and pour over warm cake.
  • Cool cake completely. Frost with whipped topping and sprinkle top with coconut. Cover and refrigerate until ready to serve.
  • This cake is best prepared a day or two before serving.
  • When pouring milk and cream of coconut, do it slowly allowing it to absorb into cake. After leaving it in the 'frig, it will take up all the liquid.

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