Coco Casa Coconut Cream Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
1 large bowl Cool Whip
1 can Eagle Brand milk
1 can coconut cream
shredded coconut

Preparation

Mix cake by directions on box and bake in 9 x 13 x 2-inch pan. Remove from oven and punch cake full of holes while still warm. Pour a can of coconut cream over cake, then pour a can of Eagle Brand milk over the cake.
Place cake in refrigerator until cool. After cake is cool, put large carton Cool Whip on top and sprinkle with coconut.