Pina Colada Cake - cooking recipe

Ingredients

1 box Duncan Hines pudding cake mix
1 can Eagle Brand milk
1 can cream of coconut
1 can coconut or 1 frozen bag
1 large container Cool Whip

Preparation

Bake according to directions in an oblong pan sprayed with Pam.
Punch holes in cake while hot.
Pour Eagle Brand over cake. Mix cream of coconut and coconut and pour over cake while hot. Cool.
Spread Cool Whip over cake.
Sprinkle some coconut over top.
Refrigerate.
Makes 12 servings.
Cake is best when refrigerated overnight.