Coconut-Condensed Milk Cake

A very quick, easy and delicious cake to make that comes from a friend, Mrs. Betty McCall.

• Ready In: 30 mins
• Serves: 12-14
• Yields: 1 oblong cake

Ingredients

• 1 (18 ounce) package  white cake mix
• 3  eggs (or as called for by your cake mix)
• 1 1⁄4 cups water (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 (14 ounce) can  condensed milk
• 1  cup cream of coconut
• 1 (8 ounce) container Cool Whip, thawed
• 1  cup flaked coconut
• 1⁄2-3⁄4 cup  chopped pecans

Directions

1. Mix white cake and bake in 9" x 13" pan according to directions.
2. When done, punch holes all over cake with wooden dowel.
3. Pour condensed milk and coconut cream over cake while still warm.
4. Allow to cool a little and spread with Cool Whip topping.
5. Sprinkle with coconut and pecans.
6. Ready to serve.
7. Refrigerate uneaten portion.