Ingredients:
- 1 box yellow cake mix
- 1 can Coco Lopez or similar (coconut cream), approx. 15 ounces
- 1 can sweetened condensed milk
- 1 large tub whipped topping (16 ounce Cool Whip)
- 1 cup chopped pecans
- 1 1/2 cups shredded coconut
Preparation:
1. Bake cake according to directions in a 9×13-inch baking dish.
2. While cake is baking, mix the coconut milk and condensed milk together well.
3. When cake is done take the handle end of a wooden spoon or fork and poke holes all over the cake.
4. Pour the coconut cream and condensed milk mixture in the holes and over top of cake.
5. Let cake cool and then top with cool whip and then cover with the coconut on top of cake.
Refrigerate 24 hours before serving.
Top with cherries, pecans or strawberries.
So Yummy,
RoseMary
