Pina Colada Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 bag frozen coconut
1 can cream of coconut
1 can sweetened condensed milk
1 (16 oz.) carton Cool Whip

Preparation

Bake cake as directed in 13 x 9-inch pan. While cake is still warm, punch holes all in cake. Mix sweetened condensed milk, cream of coconut and 1/4 frozen coconut and pour over cake. Put Saran Wrap over cake and freeze overnight. Next morning take out of freezer and put Cool Whip on cake and the rest of the frozen coconut. Keep in refrigerator.