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  • Yellow cake mix with pudding in batter
  • 14-oz, can sweetened condensed milk
  • half-and-half
  • 12-oz. cool whip
  • 1 can cream of coconut
  • 1 flexible straw
  • Coconut, as desired


  1. Bake one yellow cake mix with pudding as directed for a 9x13” baking pan, except substitute half-and-half for the water in the recipe.
  2. As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
  3. Pour a can of condensed milk over top, spreading so every hole is filled.
  4. Let sit for ten minutes.
  5. Poke more holes in the cake and pour a can of cream of coconut over top.
  6. Cool cake completely.
  7. Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
  8. Refrigerate.

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