Coconut Cake
ingredients:
1(18.5oz.) can sweetened condensed milk
1(15-oz.) can cream of coconut
1(8-oz.) container non dairy whipped topping
sweetended, shredded coconut (garnish)
steps:
prepare cake mix according to pack age directions; bake as directed in a 9- by 13-inch baking pan. Using meat thermometer or chop stick, poke holes 2inches apart all over the cake. Beat together condensed milk and cream of coconut. Pour over cake and refrigerate immeddiatel; keep refrigerated overnight. Frost top with whipped topping and sprinkle with coconut. Referate about 1 hour.
note: cream of coconut is available at supermarkets, often with cocktail mixers, and some liqour stores
source: the kansas city star
