Creamy Coconut Cake Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 1 (16 oz) package white cake mix 1 (14 oz) can cream of coconut 1 (14 oz) can sweetened condensed milk 1 (16 oz) container frozen whipped topping, thawed 1 (10 oz) package flaked coconut 1.Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely. 2.In a small bowl combine cream of coconut and condensed milk. 3.Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake. 4.Serve chilled.