Easy Coconut Cake - cooking recipe

Ingredients

1 can Coco Lopez real cream of coconut
1 can Eagle Brand condensed milk
1 can Baker's Angel Flake coconut
1 Duncan Hines deluxe cake mix
1 large container Cool Whip

Preparation

Cook cake in square pan (13 x 9 x 2-inch).
Cool cake and punch holes in it.
Pour mixture, Coco Lopez and condensed milk over, then spread Cool Whip over this.
Sprinkle coconut over top. Refrigerate.