of Coconut Cake
1 (1 lb. 2.25-oz.) box of yellow
15-oz. can of Cream of Coconut
8-oz. container Cool Whip
14-oz. can Eagle Brand Sweetened
shredded coconut (enough to top
rectangle cake pan cake)
chopped pecans (enough to sprinkle
on top of rectangle cake pan cake)
Bake yellow cake according to
directions on box in a 9x13-inch rectangle cake pan.
While cake is baking, mix with a
spoon ONLY 1/2 cup
of the Cream of Coconut fluid into the sweetened condensed milk in a medium-size
bowl. When cake is done and still hot, poke holes in the top with tines
of a large fork. Pour cream of coconut and sweetened condensed milk
mixture over top. Place in refrigerator to cool slightly.
Mix remainder of cream of coconut
with Cool Whip and put on top of cake. Sprinkle with coconut and pecans,
using hand to slightly press coconut and pecans into frosting.
Refrigerate and serve cold. Excellent.