Coconut Cake

The Record’s “Recipe of the Week”:
Coconut Cake by Connie Misemer

CAKE:
1 white cake mix
1 cup coconut
1 can sweetened condensed milk
1 can cream of coconut milk

ICING:
1 tub Cool Whip
2 cups coconut

Prepare the cake mix according to the box directions for a 9x13 pan. Add 1 cup of coconut. Bake.

While the cake is warm, poke holes in the cake. Combine the sweetened condensed milk and cream of coconut milk. Pour over the warm cake. Place in the refrigerator.

Top with the Cool Whip and coconut.