Coconut Cream Cake - cooking recipe

Ingredients

1 white cake mix
1 large Cool Whip
1 can Eagle Brand milk
1 Tbsp. coconut flavoring
1 c. milk
1 pkg. fresh frozen coconut

Preparation

Bake cake in oblong pan; cool and punch holes all over.
Heat Eagle Brand and milk until boiling; remove from stove and add flavoring.
Pour mixture over cake and chill in freezer until cold.
Cover with Cool Whip; sprinkle coconut over Cool Whip. Chill overnight before serving.