Easy Coconut Cake
It can't get any simpler with this recipe for
Easy Coconut Cake.
- One 18-1/4 ounce white cake mix, prepared
- One 14 ounce can of sweetened condensed
- 12 ounces Cream of Coconut
- 8 ounces non-dairy whipped topping
- 1 cup shredded coconut
- jelly beans, optional
While the cake is still hot, poke holes in cake
with fork. Mix sweetened condensed milk with Cream of Coconut,
and pour over cake, making sure it goes into poked holes. Cool
completely (overnight). Spread non-dairy whipped topping over
top of cake.
Sprinkle with coconut. Decorate with jelly