Cream Of Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix with pudding
1 (15 1/2 oz.) cream of coconut
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
flaked coconut

Preparation

Bake cake according to directions in a 9 x 13-inch pan.
After done and while hot, punch holes with fork all over and pour the can of cream of coconut over the cake.
When it is completely cool, frost with the Cool Whip and Eagle Brand milk which have been mixed together.