Pina Colada Cake - cooking recipe

Ingredients

1 box Duncan Hines cake mix (yellow or white)
1 (4 oz.) can Bordens Eagle Brand milk
15 oz. can cream of coconut
12 oz. Cool Whip
3 1/2 oz. can coconut (can use 2 cans if you like more)

Preparation

Cook cake by directions on box in a 9 x 12 x 2-inch pan.
When done and still hot, punch holes all over the cake with a toothpick or fork.
Pour condensed milk over cake and spread.
Next pour cream of coconut over this.
When cake is cool enough, spread Cool Whip over this. Then sprinkle coconut over the Cool Whip.
Wrap in plastic wrap and refrigerate.