Coconut Cream Cake Name: Keri Scott Base: Little Rock Air Force Base Recipe: INGREDIENTS: 1 package yellow cake mix(with pudding in mix); 1 can cream of coconut; 1 can sweetened condensed milk; 1 container Cool whip; Coconut flakes: DIRECTIONS: Prepare the cake in a 9-by-13 inch baking pan. While the cake is baking, combine the condensed milk and cream of coconut. Once the cake is baked, take it out of the oven and immediately poke holes in it. Spoon the coconut cream mixture over the cake. Cool, then top with Cool whip. Add coconut flakes on top. ENJOY!!