1 pkg. white cake mix
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 1/2 cups cream of coconut
1 carton whipping cream
1 1/2 cups shredded coconut

Bake cake according to directions on box, except use 1 whole egg instead of egg whites only. When it comes out, let cool and poke holes all over the top with a toothpick. Mix the can of sweetened condensed milk and the cream of coconut together then pour over cake, letting it soak in.

Whip cream until fluffy and mix in the coconut. You can add a little sugar if you want to the whipped cream, but not really necessary. Spread over top of cake, and refrigerate for about 4 hours.

This cake gets better with age in the refrigerator.

Submitted by: bill k