Moist Coconut Cake
My sister-in-law, Jeannette in Greenville, SC recently shared a cake recipe that sounds great. I can’t wait to make it. She said she took it to a family reunion and it was finished off quickly and people were asking if there was anymore.
Prepare a yellow cake mix per instructions on the box. Pour into a 9×13 inch greased, floured pan. While the cake is still hot out of the oven, poke holes evenly across the top of the cake. Then pour one can of Eagle Brand sweetened condensed milk over the hot cake. Then stir and spread a 15 ounce can of Coco Lopez Cream of Coconut over the warm cake. Let the cake sit until it cools off.
After the cake cools completely, spread a 12 tub of cool whip over the cake. Then sprinkle 7 ounces of angel flake coconut on top of whipped cream.
Then the surprising part…cover and refrigerate for 3 DAYS. It will be one of the most moist cakes you have ever eaten.