Wet and Wild Coconut Cake

Serves: 9
Total Calories: 613


1 (18 1/4-ounce) box yellow cake mix without pudding
1 (15-ounce) can Coco Lopez cream of coconut
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 (7-ounce) bag flaked coconut
1 (16-ounce) container cool whipped topping


Bake cake in a greased 9x13-inch pan according to directions on box.

When cake is almost cooled, poke holes with fork all over the cake. Combine Coco Lopez and condensed milk. Stir until blended. Slowly spoon mixture over cake. Cover with plastic wrap, and refrigerate. Mix coconut and Cool Whip together. Store in a separate container in refrigerator. Ice the cake just before serving.

Nutritional Facts:

Serves: 9
Total Calories: 613
Calories from Fat: 240

This Wet and Wild Coconut Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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