Coconut Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) box butter pecan cake mix or 1 (18 1/4 ounce) box yellow cake mix with pudding
• 1 1/4 cups water
• 3 eggs
• 1/3 cup margarine or 1/3 cup butter, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) can cream of coconut (if not on the shelf look in the liquor section)
• 1 cup coconut, for toasting
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 8 ounces cool whip, thawed

Recipe

• 1 preheat oven to 350.
• 2 while oven is preheating put 1 cup coconut in a pie pan and carefully toast in the oven, stirring occasionally.
• 3 (it will burn quickly so watch it carefully.).
• 4 mix cake mix, eggs, butter and water on medium speed for 2 minutes until mixed well.
• 5 stir in 1/2 cup toasted coconut.
• 6 pour into greased 13x9 pan.
• 7 bake about 33-38 minutes until toothpick inserted in center come out clean.
• 8 mix condensed milk with cream of coconut.
• 9 remove cake from oven and poke holes all over cake with the handle of a wooden spoon about 1 inch apart.
• 10 pour milk/cream of coconut evenly over hot cake.
• 11 cool completely.
• 12 frost with cool whip.
• 13 sprinkle with remaining toasted coconut, coconut and pecans.
• 14 refrigerate.