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