Cream of Coconut Cake


  • 1 box yellow butter cake mix
  • 1 14 oz can Cream Of Coconut
  • 1 14 oz can Eagle Brand Sweetened Condensed Milk
  • 8 oz. Cool Whip
  • 1 pkg. frozen coconut (thawed)


Bake yellow butter cake mix by directions on box in 13x9x2 pan.
While cake is hot, pierce with fork.
Combine can of cream of coconut and can of Eagle Brand milk and pour over cake.
Cover and refrigerate.
When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed).
Store in refrigerator. Enjoy!

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