Coconut Cream Cake

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Fourth of July is right around the corner, so we contacted hospitality head Mary Dubois to send us a favorite recipe of hers. This coconut cream cake is just divine, and the perfect treat to bring to a cookout.

Ingredients:

1 Deluxe Betty Crocker White Cake (or any white cake mix)

1 Can Coco Lopez Cream of Coconut

1 small can Borden’s Sweet and Condense Milk

1 Container Cool Whip

1 bag of coconut

Directions:

  1. Bake the white cake using the directions on the box.
  2. Beat together the Cream of Coconut and sweet and condensed milk
  3. While the cake is still warm pour the coconut and milk mixture over the cake.
  4. Refrigerate the cake over night
  5. Before serving, spread the Cool Whip over the top and sprinkle generously with coconut.