Shelly's Recipe

* CREAMY COCONUT CAKE*

Category: Cakes from Cake Mixes

1 box yellow cake mix
1 can sweetened condensed milk
1 can (12 oz.) cream of coconut
1 (8 oz) container whipped topping, thawed
2 1/2 to 3 cups flaked, sweetened coconut

Heat oven to 350. Grease a 13x9 inch baking pan. Prepare cake mix as pkg directs. Pour batter into pan; bake as directed. Remove from oven. Using a fork or skewer, poke holes in the entire cake. After mixing condensed milk and cream of coconut, slowly pour over warm cake. Cool cake completely.

Frost with topping; sprinkle with coconut. Cover and refrigerate until serving. Cut into squares. This cake is best if prepared a day or two ahead of serving so all the liquid can be soaked up by the cake.