Courtesy of: Dana Brooks, Lazy Daisey Cottage
1 white of yellow cake mix
1 can cream of coconut
1 can Eagle Brand condensed milk
1 c. powdered sugar
1/2 c. butter, softened
1 small tub Cool Whip, defrosted
1 c. flaked coconut
1 - 2 c. chopped macadamia nuts
Grease 9 x 13 pan. Preheat oven to 350 degrees. Mix cake and bake according to directions. While the cake is still warm, poke holes into it with a fork or knife. Pour can of cream of coconut and can of Eagle brand milk over cake. Cool completely. Mix together sugar, butter and Cool Whip. Spread on top of cake. Sprinkle coconut and nuts on top. Store in refrigerator until ready to serve
1 white of yellow cake mix
1 can cream of coconut
1 can Eagle Brand condensed milk
1 c. powdered sugar
1/2 c. butter, softened
1 small tub Cool Whip, defrosted
1 c. flaked coconut
1 - 2 c. chopped macadamia nuts
Grease 9 x 13 pan. Preheat oven to 350 degrees. Mix cake and bake according to directions. While the cake is still warm, poke holes into it with a fork or knife. Pour can of cream of coconut and can of Eagle brand milk over cake. Cool completely. Mix together sugar, butter and Cool Whip. Spread on top of cake. Sprinkle coconut and nuts on top. Store in refrigerator until ready to serve
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