Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines white cake mix, sifted
Crisco oil
1 c. water
2 eggs
1 can Eagle Brand sweetened condensed milk
8 oz. Cool Whip
Angel Flake coconut

Preparation

Sift cake mix for finer texture.
Preheat oven at 350\u00b0.
Use small amount of Crisco oil to grease 13 x 9-inch pan; tilt pan until oil covers bottom.
Combine cake mix, 2 eggs and 1 cup water in bowl.
Stir with fork until blended about 2 minutes.
Bake 25 to 30 minutes.
Test with toothpick.
Soon as cake is out of oven, punch holes over cake.
Stir Eagle Brand milk and pour over cake. Spread over cake until seeps in. Cool cake completely on wire rack. Then spread Cool Whip over cake.
Add coconut over Cool Whip.