Pina Colada Cake - cooking recipe

Ingredients

1 white cake mix
1 can Eagle Brand milk
1 c. cream of coconut
1 container Cool Whip
Coconut

Preparation

Bake cake according to directions on package in 13 x 9 inch pan. While still warm, punch holes in top of cake with handle of wooden spoon.
Mix Eagle Brand milk, 1/2 can cream of coconut. Pour over cake and refrigerate to cool. Combine Cool Whip and other 1/2 can of cream of coconut and spread on top of cooled cake. Top with coconut. Needs to be kept refrigerated. Is better if made at least one day ahead.