How to:
In a 13x9x2 pan bake the yellow butter cake mix according to the directions on the package.
Pierce the cake with a fork while it’s still hot.
In a bowl, mix together the cream of coconut and can of Eagle brand milk and pour over the cake.
Refrigerate covered. Once cooled, top with 8 ounces of cool whip and a package of frozen coconut and store in the refrigerator.
Easy, peasy and refreshing! This cool white dessert is very simple and easy to make and it’s perfect for dessert! Just give it a try, you will fall in love!
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