For the Cake
  • 1 box of Duncan Hines Golden Recipe cake mix

  • 1 stick of butter

  • 3 eggs

  • 2/3 cup of water

For the Topping

  • 1 can of Coco Lopez

  • 1 can sweetened condensed milk

  • 1 – 8oz package of fresh frozen coconut

  • 1-8oz of cool whip

Make sure eggs and butter are at room temperature before mixing. Following box directions, make cake in 9-inch by 13-inch pan. When cake is done, take a fork and poke many holes in top. Immediately after, pour Coco Lopez and sweetened condensed milk over cake, making sure to get mixture both into and around the sides. Once cooled, cover with Cool Whip and add fresh coconut. Cover and refrigerate for two days before serving.

Send recipe, name, address to: 
Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655 
or email

Submitted by Debbie Vandeford of Dacula.