Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
1 can Eagle Brand milk
1 can cream of coconut
1 large carton Cool Whip
1 (3 1/2 oz.) can Angel Flake coconut

Preparation

Follow directions on cake mix and bake in 13 x 9 x 2-inch pan. Leave cake in pan and punch holes in top.
Spread Eagle Brand milk over top of cake; let cool.
Spread cream of coconut over cake.
Now spread Cool Whip.
Last spread coconut over Cool Whip. Cover tightly and refrigerate for 2 or 3 days before serving.