Cream Coconut Cake - cooking recipe

Ingredients

1 yellow pudding cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 large container Cool Whip
1 can coconut

Preparation

Preheat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Mix and bake cake just like directions on box.
(Do not overbake.) Remove cake from oven and punch holes in cake with wooden spoon handle.
Pour on cream of coconut and let it saturate cake.
Then pour on Eagle Brand milk.
Let cool completely.
Spread top of cake with Cool Whip and sprinkle with coconut.
You can add chopped nuts and maraschino cherries to top.
Cake is better the second day.