I recently sent in a response to Shirley May in Calif. request for a Coconut Cake using Creme of Coconut. I meant to add this note to it but left it out. The recipe calls for real whipping cream, whipped. I use a bit better than an 8 oz tub of cool whip I think actually a 12 oz container but this just depends on however thick you want your topping to be so use your own judgement on this .

In response to a request from Shirley May in Calif had in the April 1, 2008 newsletter wanting a recipe for a Coconut Cake using Creme of Coconut. i use this recipe a lot. It is very moist, delicious. Hope this is what you are looking for.

Coconut Cake
1 pkg. yellow cake mix
1 can Eagle Brand sweetened condensed milk
1 can cream of coconut
1 carton whipping cream, whipped

Bake cake according to package directions in a 9"x12" pan. When it is done, poke holes in cake with a fork. Pour the can of condensed milk and can of cream of coconut over the cake. Let cool. Spread the whipped cream over the cake, then sprinkle with coconut flakes.

Note: I use a white cake mix but i put the whole egg in instead of just the egg whites. I like this just as well as using a white cake mix.
Source: www.cooks.com
Carol Kauffman Elyria, Ohio http://www.nancyskitchen.com