Coconut Cream Cake - cooking recipe

Ingredients

1 box Duncan Hines deluxe II yellow cake mix
1 can Coco Casa cream of coconut
1 can Eagle brand sweetened condensed milk
1 medium carton Cool Whip
1 can Angel flake coconut

Preparation

Bake care according to package directions.
While cake is still hot, poke holes 1/2 inch apart with long pronged fork.
Mix cream of coconut and Eagle brand and pour mixture, a little at a time, over cake until all is absorbed. Cover and cool in refrigerator until time to serve. Frost with Cool Whip and sprinkle generously with coconut flakes.