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Mix white cake according to box directions and then stir in 1/2
bag coconut. Bake according to directions. When done, with the end
of a wooden spoon, punch holes all over the cake. In bowl, mix cream
of coconut milk and condensed milk. Pour mixture over hot cake and
let stand until mixture is soaked up.
Mix the rest of the coconut and cool whip. Top cake with mixture.
Optional decorating hints:
Dye coconut
(we use green dyed coconut and jelly beans for Easter egg decoration)
and top with jelly beans. This is huge hit! Please refrigerate.
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