Cream Of Coconut Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 can Eagle Brand milk
1 large container Cool Whip
1 large can Coco Lopez cream of coconut
1 (6 oz.) pkg. frozen coconut

Preparation

Bake cake as directed.
Bake in 13 x 9-inch pan.
While hot, punch holes all over cake and pour hot mixture of cream of coconut and Eagle Brand milk.
Let cool completely and spread Cool Whip over cake.
Top with coconut.