Coconut Cake - cooking recipe

Ingredients

1 pudding or yellow cake mix
1 large pkg. coconut
1 can cream of coconut
1 can Eagle Brand milk
1 large Cool Whip

Preparation

Make cake as directed and add 1/2 of the package of coconut. Bake as directed on box.
Use 9 x 13-inch pan.
Punch holes in the cake just out of the oven and pour from the can in the holes the can of cream of coconut and the can of Eagle Brand milk.
Let cool and frost the top with the Cool Whip.
Sprinkle the remaining coconut on top.
This freezes well.
Keep in the refrigerator.