Coco Lopez Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand milk
1 can Coco Lopez cream of coconut (8 oz.)
1 large carton Cool Whip
1 pkg. moist coconut

Preparation

Bake cake according to package instructions in 10 x 13-inch pan at 350\u00b0.
While still warm, poke holes in top with fork and pour Eagle Brand milk on top of cake.
Let cool.
After cooling, pour Coco Lopez over cake.
Refrigerate at least overnight.
Ice cake with Cool Whip and sprinkle coconut on top.
Keeps several days in refrigerator, if you can resist!
Serves 12 to 16 easily; it is very rich (and good!).