Earl'S Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
small can cream of coconut
small can Eagle Brand milk
1 (12 oz.) container Cool Whip
6 oz. flaked frozen coconut

Preparation

Bake cake in 9 x 13-inch baking dish.
Cool.
Use drinking straw (or similar size) to punch holes all over surface.
Mix together cream of coconut and milk.
Pour over cake.
Refrigerate overnight.
Next day, spread Cool Whip over cake, then sprinkle coconut on top.
Serve.