Coconut Cake
Ingredients:
1 package white cake mix
1 can cream of coconut
2 cups coconut
1 8 oz. container of Cool Whip
1 package white cake mix
1 can cream of coconut
2 cups coconut
1 8 oz. container of Cool Whip
Directions:
Prepare cake according to directions. Bake in a 9 X 13 inch baking pan. Cool 10 minutes. Cut small slits in cake and pour cream of coconut over top of cake slowly, allowing liquid to seep into slits. Cool completely. Cover cake with Cool Whip and top with coconut. Refrigerate overnight. Store in refrigerator.