Serves: 9
Total Calories: 314
Bake cake in a greased 13"x9" baking pan according to package directions. While cake is still hot, poke holes in the top with a fork; set aside. Mix together condensed milk and cream of coconut; pour over cake. When cake has cooled completely, spread with whipped topping; sprinkle with coconut and pecans. Keep refrigerated.
Tip: Substitute pineapple, apple or orange juice for water in packaged cake mixes for extra flavor.
This Oklahoma Coconut Cake recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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