Submitted by Julie Turner-Crawford, Phillipsburg, Mo.
INGREDIENTS:
1 yellow cake mix
2 C coconut (lightly toasted in the oven)
2 eggs
1 1/2 C water
1/4 C oil
1 can cream of coconut (reserve 1 C)
1 container Cool Whip
DIRECTIONS:
Mix together bake in a greased and floured 9-by-13 pan for 25-30 minutes.
Punch holes in hot cake and pour reserved cup cream of coconut over cake. Refrigerate for 1 hour. Top with Cool Whip and coconut. Store cake in the refrigerator.
