Cream Of Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines yellow or white cake mix
1 can Eagle Brand milk
1 can cream of coconut
1 (8 oz.) tub Cool Whip
1 small pkg. flake coconut

Preparation

Bake cake mix as directed on package.
Bake in a large Pyrex dish.
Remove from oven when done and make holes in entire cake with a spoon.
While cake is hot, pour can of milk and cream of coconut over top of cake, allowing it to fill holes.
Cool 3 to 4 hours.
Spread with Cool Whip and sprinkle with coconut. Refrigerate for keeping.