Coconut Refrigerator Cake

Recipe by ngdarlen
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) box white cake mix
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (14 ounce) can Eagle Brand Condensed Milk
  • 1
    (8 1/2 ounce) can Coco Lopez (cream of coconut)
  • 1
    (9 ounce) carton Cool Whip
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DIRECTIONS

  • bake cake according to directions in 9/13 pan.
  • poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
  • frost with cool whip and top with coconut.
  • must be kept in refrigerator.
  • might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
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