Coconut Cream Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can cream of coconut
1 can condensed milk
8 oz. Cool Whip

Preparation

Mix and bake cake mix according to directions on the box. In a 13 x 9 pan, bake. Cool 20 or 30 minutes. Poke holes in the cake with a fork. In mixing bowl, mix together the cream of coconut and condensed milk. At this time, the cake can be refrigerated or frozen for up to 1 month. Thaw overnight in the fridge. Top with Cool Whip.