Coconut Cake - cooking recipe

Ingredients

1 yellow or white cake mix
1 (8 oz.) can cream of coconut
1 can Eagle Brand milk
1 (10 oz.) Cool Whip
1 small can coconut

Preparation

Mix and cook cake mix as directed in a 9 x 13-inch pan.
Punch holes in hot cake.
Mix can of cream of coconut and Eagle Brand milk.
Mix together and pour over hot cake.
Let cool and then frost with Cool Whip. Sprinkle with coconut.
Let cake sit overnight in refrigerator.