Cream Of Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can sweetened condensed milk
1 (8 oz.) carton Cool Whip
1/2 c. cream of coconut (canned)
12 oz. flaked coconut (divide in half)

Preparation

Bake cake mix according to directions on box in a 9 x 13-inch sheet cake pan.
While cake is still warm, pour can of condensed milk over cake.
(Pole holes in cake so milk will go into cake.) Let cool.
Mix Cool Whip, cream of coconut and 1/2 bag flaked coconut together.
Pour over cooled cake.
Add remaining coconut to top of frosting.
Refrigerate several hours or overnight before serving.