Sunday, June 21, 2015

Linda's Coconut Cream Cake

What you need:
1 box of butter yellow cake mix or white cake
Almond Extract 
1 can of Carnation sweet milk
1 can of cream of coconut 
Cool Whip Extra Creamy 
Coconut Flakes

1. Cook cake by box directions (add a tsp of almond extract) in a 9x13 pan. Let it cool. 
2. Poke holes with a small end of a wooden spoon.
3. Pour both cans of milk over cake.
4. Cover with cool whip.
5. Toast coconut and sprinkle over the cake. 
6. Cover and cool in fridge.