Creamy Coconut Cake BY: Julia

Creamy Coconut Cake

INGREDIENTS

• 1 (16 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package flaked coconut

DIRECTIONS

1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
4. Serve chilled.