Pina Colada Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can cream of coconut (15 oz. can)
1 can Eagle Brand milk
1 (8 oz.) instant French vanilla pudding
2 c. milk
1 (8 oz.) Cool Whip
toasted coconut *

Preparation

Bake yellow cake mix according to directions in a 13 x 9-inch sheet cake pan.
While cake is still warm, use a wooden spoon handle and poke holes across top of cake.
Mix cream of coconut and Eagle Brand milk together and pour over cake.
After cake has cooled and absorbed mixture, mix the vanilla pudding and milk. Beat until thick.
Spread over cake and refrigerate overnight. Spread Cool Whip over cake and sprinkle with toasted coconut.