Coconut Cake
Serves: 16
Debbie Fagg
1 box white (vanilla) cake mix
1 cup milk
1 cup sugar
1 14-ounce bag frozen coconut
1 9-ounce container whipped cream
Cook cake as directed. Mix next three ingredients together in a sauce pan and bring to a boil. Pour over hot cake. Cover and refrigerate overnight. Then top with cool whip
Recipe formatted with the Cook'n Cooking Software from DVO Enterprises.