COCONUT CAKE

Ingredients

1 box butter recipe golden cake mix
1 (14-ounce) can sweetened condensed milk
1 (10-ounce) can cream of coconut
1 (12-ounce) carton non-dairy whipped topping
1 (6- to 8-ounce) package frozen coconut, thawed

Preparation

Prepare cake mix as directed, baking in a 9- by 13-inch pan. Use a large fork to punch holes in hot cake. Pour sweetened condensed milk and cream of coconut evenly over cake. Let cool. Spread with whipped topping and sprinkle with coconut. Keep refrigerated. Venice Rains, Centre (Cherokee County)