Coconut Cake

This is an easy recipe that tastes sensational!

coconut-cake

1 white cake mix
2 eggs
1/3 cup oil
1½ cups cold milk
1 (15oz) can Coco Lopez Cream of Coconut (in mixer section at grocery store)
1½ cup whipping cream
1 cup coconut

Preheat oven to 350°. With electric mixer, mix cake mix, eggs, oil, and milk for 2 minutes. Pour into sprayed 9″x13″ baking pan. Bake for 28-32 minutes, until done in center. Remove from oven and poke all over cake with chopstick or skewer. Mix the cream of coconut and spoon all over the top of cake, letting it soak down into holes. Let cake cool to room temperature. Whip the whipping cream, sweeten with a little powdered sugar and spread evenly over top of cake. Sprinkle coconut evenly over top of whipped cream. Keep cake in refrigerator. Serve with berries or other garnish.

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