Pina Colada Cake - cooking recipe

Ingredients

1 box yellow cake mix (without pudding added)
1 can Eagle Brand milk
1 small can cream of coconut
1 large container Cool Whip
1 small can coconut, shredded

Preparation

Bake yellow cake mix as directed on box.
When done, use large meat fork to put holes all in cake.
Pour Eagle Brand milk over cake; cool completely.
Mix cream of coconut and Cool Whip.
Put on cake.
Put shredded coconut on top of cake.
Store in refrigerator overnight.
Gets more moist each day.