Coconut Cake

Ingredients:

1 white cake mix
1 small instant coconut pudding
3 eggs
¼ cup oil
1 can Lopez Real Coconut Cream
1 large Cool Whip
1 cup coconut

Directions:

Mix cake mix, pudding, eggs, water, and oil in a large bowl. Beat for 2 minutes. Pour into a 9x13 inch greased and floured pan. Bake at 350 for 30 minutes. While still hot poke holes and pour coconut cream into holes. Cool. Top with Cool Whip and the 1 cup coconut. Refrigerate.

Submitted By: Jodi VanSkiver