Ingredients

How to make it

  • Bake cake as directed on box. Bake in 13 x 9 pan. Cool 15 minutes, then poke holes all over with big fork.
  • When cake has cooled, pour coconut milk on top of cake and cover with foil. Refrigerate for 4-6 hours.
  • Before serving, Fold 1/2 cup coconut into cool whip, spread over cake. Sprinkle remaining coconut over cake.
  • You can make it fun by coloring the coconut topping with food coloring, or adding sliced fruit on top of the cake.
  • If there is any left...it needs to be kept covered and refrigerated.

Reviews & Comments 3

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    " It was excellent "
    cholena ate it and said...
    Sooooooo MOIST ...... and I love it !!!!!!!
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  • annieamie 5 years ago
    This is the way I make my coconut cakes, too! Good stuff! Alohaaaaa!
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    " It was excellent "
    goblue434 ate it and said...
    Sounds Easy & Tasty, My Favorite Cuisine!
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