Jim’s Coconut Cake

by Ruth T. White

1 box cake mix (yellow or white)
1 can Cream of Coconut
1 can Eagle Brand Milk
1 small package coconut flakes

Bake cake according to directions in a buttered, 9 x 13 inch pan or casserole dish. While cake is still hot, punch holes all over with a soda straw. Quickly spread the Cream of Coconut, which has been mixed with the condensed milk, over cake. Cover with coconut. For a festive look, top each square with a maraschino cherry and mint leaf.

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