Cream Of Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines Butter Recipe cake mix
1 small can cream of coconut
1 large pkg. vanilla instant pudding
1 can Baker's coconut
1 (8 or 9 oz.) Cool Whip
1 can Eagle Brand sweetened condensed milk

Preparation

Bake cake as directed on package, except add 1 extra egg and 1/2 vanilla pudding.
When cake is done and while still hot, make holes in cake with fork and pour mixture of Eagle Brand and cream of coconut into holes.
Let cool.
Mix together Cool Whip and remainder of pudding; pour over cooled cake, spread.
Sprinkle with coconut.
Use a 9 x 13-inch pan.
Store in refrigerator.