Heavenly Coconut Cake

Yellow cake mix
1 can Eagle Brand sweetened condensed milk
6 oz. flaked coconut
8 oz. Cool Whip
6 oz. crème of coconut (it is non-alcoholic, but buy it at the store among mixes for mixed drinks)

Bake yellow cake. Soon as you pull out from oven, take wooden spoon handle and poke many holes in top of cake. Pour Eagle Brand milk in holes. Let cake cool. Mix coconut, Cool Whip and crème of coconut; spread on cooled cake and refrigerate.

Sheryl Bull

This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.