Coconut Cream Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
1 can condensed Eagle Brand milk
1 can cream of coconut (usually found in grocery with drink mixers)
1 large container Cool Whip
1 pkg. frozen coconut, thawed

Preparation

Bake butter cake mix according to package directions in a buttered 9
x 13-inch pan.
Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly.
Poke holes in cake with a fork while cake is still hot from oven.
Pour milk and coconut mixture slowly over cake.
Frost with Cool Whip just before serving and sprinkle with coconut.
Refrigerate leftovers!
Yum!