• Cooking Time: 35
  • Servings: 10-12
  • Preparation Time: 15


  • 1 white or yellow cake mix
  • 1 1/4 cup Water
  • 1/3 cup Vegetable Oil
  • 3 eggs
  • 1 box instant coconut pudding mix
  • 1 can Cream of Coconut
  • 1 can of Eagle Brand milk
  • 8oz ctn. Cool Whip, thawed
  • 1 can of Coconut


  • Preheat oven to 350 degrees F
  • Make cake according to instructions on package but adding 1 pkg instant coconut pudding.
  • Pour into greased and floured 9x13 baking pan.
  • Bake 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.


Categories: Cake  Dessert 

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