Deanna'S Pina Colada Cake - cooking recipe

Ingredients

1 white cake mix (Duncan Hines with pudding)
1 c. coconut
chopped walnuts or chopped pecans
1 can Coco Lopez
1 can Eagle Brand condensed milk
1 large container Cool Whip

Preparation

Mix white cake mix by directions, adding 1 cup coconut to cake mix.
Cover bottom of 9 x 13-inch cake pan with chopped nuts. Pour cake mixture over nuts and bake per directions on cake box. Take baked cake from oven.
While slightly warm, poke deep holes all over cake.
Pour 1 can Coco Lopez into all the cake holes, then pour 1 can Eagle Brand milk into cake holes.
Separate cake from edge of pan with knife and add both milk and Coco Lopez here as well.
Cover and place in refrigerator.
When completely cooled, cover with Cool Whip.
Cake is best served after it has been refrigerated for 2 to 3 hours.