Coconut Sheet Cake
Recipe from Janet Leonard
Ingredients:
- 1 box white cake mix and ingredients to make cake according to package directions.
- 2 pkg. (6 oz. each) frozen coconut
- 1 can Eagle Brand sweet milk
- ½ cup sugar
- 1 container (8 oz.) Cool Whip
Directions:
- Sprinkle 1 pkg. thawed coconut in bottom of greased and floured 13x9 in pan.
- Mix cake by directions on box.
- Pour over coconut and bake.
- Mix milk and sugar and heat.
- Punch holes in hot cake and spoon mixture over cake.
- After cake cools to room temperature, refrigerate overnight.
- Ice with Cool Whip and sprinkle other package of coconut over top of cake.
- Store in refrigerator.