Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix
1 (14 oz.) can Eagle Brand milk
1 small bag coconut
1 (15 oz.) cream of coconut
1 small bowl La Creme or Cool Whip

Preparation

Make cake according to directions in a 9 x 13-inch pan.
Let cool.
Poke holes in cake.
Mix the cream of coconut and Eagle Brand milk together.
Pour over the cake.
Top with La Creme or Cool Whip and then the coconut.
Keep refrigerated.