Cream Of Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
1 can Eagle Brand milk
1 can cream of coconut (tall can)
1 medium size (8 oz.) Cool Whip
1 can (tall can) Angel Flake coconut (you may prefer using 2 cans coconut)

Preparation

Bake cake according to box directions. Punch holes in cake while hot.
Mix Eagle Brand milk and cream of coconut and pour over hot cake.
Let cool completely.
Put Cool Whip on top of cake, then cover with coconut.
Store in refrigerator.