Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oil |
| 1 pack | White cake mix |
| 2 larges | Eggs |
| 1⅓ cup | Water |
| 1 pack | 7 oz coconut |
| 1 can | 15 oz cream of coconut |
| 1 carton | 12 oz Cool Whip |
Preheat oven to temperature recommended on cake mix box.
Combine oil, cake mix, eggs, water, & ¾ of the coconut. Mix well but it will be lumpy. Pour into one large cake pan. Bake for 30 min.
Remove cake from oven, & while still hot, poke holes in cake. Pour the cream of coconut over the entire cake. Allow to cool.
Mix remaining coconut with the Cool Whip & frost cake when cool. Keep cake refigerated.
Cream of coconut can be found in Oriental foodstores & in with liquor drink mixes in supermarkets. From:alexh@... (Alex Horvatdate:96-06-22 16:06:41 Edt