Coconut Cake - cooking recipe

Ingredients

1 pkg. white Pillsbury cake mix with pudding
1 (8 oz.) can cream of coconut
1 can sweet condensed milk
1 (12 oz.) carton Cool Whip
1 pkg. frozen coconut

Preparation

Bake cake as directed in 9 x 13-inch pan.
Do not overcook. Slowly pour mixture of cream of coconut and condensed milk over hot cake.
You may punch MANY holes with a toothpick so mixture is absorbed by cake.
When cake is cooled, frost with Cool Whip and sprinkle with coconut.
Cake is better if prepared a couple of days in advance.
Refrigerate.