Ingredients:
- 1 box butter cake mix
- 1 sm. pkg. coconut
- 1 can Coco Lopez (coconut milk used in Pina Coladas)
- 1 sm. tub Cool Whip
Instructions:
Combine cake mix with 1/2 package of coconut and bake in 13 x 9 inch pan. Allow to cool, then poke holes with handle end of wooden spoon. Pour Coco Lopez over cooled cake. Top with Cool Whip and remaining coconut. Keep
refrigerated.
