Coco Lopez Cream of Coconut Cake

Post date: Apr 13, 2016 3:39:12 PM

1 box of gluten free yellow or lemon cake mix

1 14 oz. can sweetened condensed milk

1 15 oz. can Coco Lopez Cream of Coconut (found in the mixed drink section of your grocery store)

1 8 oz. container of Cool Whip

1 6 oz. pkg. sweetened coconut

Directions:

Bake cake according to directions on package in a 9x13 pan.

After baking, allow it to cool for about 20-30 minutes. Leave cake in pan and poke holes through the top of the cake with a fork. Space the holes about 1 inch apart.

Slowly pour the Coco Lopez over the entire cake, then the condensed milk. Cover with foil and refrigerate overnight.

The next day, spread Cool Whip over cake and sprinkle the surface with coconut.