Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand milk
1 container Cool Whip
1 can cream of coconut
1 bag frozen coconut

Preparation

Bake cake according to package directions in a 9 x 13-inch pan.
While cake is still hot, punch holes in the cake, using a fork.
Pour milk and cream of coconut on top of cake.
Let cake cool, then spread Cool Whip and top with frozen coconut.
Keep refrigerated.