Wet Coconut Cake

This is 5 ingredients of deliciousness.


1 box yellow cake mix
1 14 oz. can condensed milk
1 8 oz. can of cream of coconut milk
12 oz. cool whip
1 7 oz. can coconut


1.  Mix cake according to package directions.  Bake in a 9×13 pan.

2.  While cake is still warm, poke holes in cake with fork.

3.  Combine condensed milk and coconut milk, pour over warm holes punctured in the cake.

4.  Let cool in the refrigerator 2 to 3 hours.

5.  Cover with cool whip and sprinkle with coconut.

Source:  cooks.com

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