Pina Colada Cake - cooking recipe

Ingredients

1 box Duncan Hines white cake mix
1 can Eagle Brand milk
1 tall can Lopez cream of coconut
1 large carton Cool Whip
1 large can Baker's flaked coconut

Preparation

Mix cake mix as directed on box using whole eggs.
Bake in 13 x 9 x 2-inch pan.
While hot, prick all over with fork.
Mix Eagle Brand and cream of coconut.
Pour over cake while hot.
Let cool and put in refrigerator until ready to serve.
Spread with Cool Whip and sprinkle coconut over top.