Pina Colada Cake - cooking recipe

Ingredients

1 box Duncan Hines butter recipe cake mix
1 (15 oz.) can cream of coconut
1 can Eagle Brand milk
1 (12 oz.) Cool Whip, thawed
1 (3 1/2 oz.) can Angel Flake coconut

Preparation

Bake the cake mix according to directions on box in a 9 x 13-inch pan.
Mix milk and cream of coconut well together.
While cake is hot, punch it full of holes with handle of wooden spoon. Pour the milk mixture over it.
Mix Cool Whip and coconut together.
Cool cake completely and cover with Cool Whip mixture. Refrigerate and let set at least 24 hours before cutting.
Best when made 3 to 4 days ahead of time.