Created on April 17th, 2007
Make cake according to instructions on package, but add 1 package instant coconut pudding. Pour into greased and floured 9x13 baking pan. Bake at 350 degrees for 28-33 minutes (until toothpick comes out clean in center). While cake is baking, combine cream of coconut and Eagle Brand milk. Set aside. Remove cake from oven and poke holes into cake with fork. While hot, pour coconut milk and Eagle Brand mixture on top. Let cool completely. Ice cake with Cool Whip topping and sprinkle coconut on top. This cake tastes better made several days in advance. Keep refrigerated until time to serve. Enjoy!