Coconut Cake - cooking recipe

Ingredients

1 box yellow pudding cake mix (Duncan Hines)
1 can Eagle Brand milk
1 c. Coco Lopez coconut liquid
9 oz. container Cool Whip
1 can coconut (or bag of frozen coconut)

Preparation

Bake cake as directed 13 x 9-inch pan.
Pierce cake with fork while hot and pour Eagle Brand over cake.
Set.
Pour Coco Lopez and let set again.
Cool.
Put on Cool Whip; sprinkle with coconut.
Serve cold.