Better to paint this then eat it 😉
INGREDIENTS:1 white cake mix with pudding1 can Coco Casa or other cream of coconut1 can sweetened condensed milkWhipped Topping3 1/2 ounces coconut, about 1 1/3 cupPREPARATION:
Make and bake cake according to package directions, in a greased and floured 9×13 pan. As soon as the cake comes out of the oven poke holes all over the cake. Combine Coco Casa or other cream of coconut and 1 can of sweetened condensed milk; pour over the cake.When cool spread whipped topping over top and sprinkle with coconut. Refrigerate; serve chilled. This is really rich and VERY moist. Serve in SMALL pieces.
Almost a Doodle a Day... 