Coconut Cake - cooking recipe

Ingredients

1 box Pillsbury yellow cake mix
1 can Eagle Brand milk
1 can cream of coconut
1 (12 oz.) tub Cool Whip
1 pkg. frozen coconut

Preparation

Bake cake in single layer sheet cake pan.
While cake is hot, use fork to make holes in layer.
Pour cream of coconut over cake, letting it soak in good, then while still hot, pour Eagle Brand milk over it, letting it soak in also.
Refrigerate until cold. Spread Cool Whip over top, then sprinkle coconut on top of Cool Whip.
Best when refrigerated overnight.