Pina Colada Cake - cooking recipe

Ingredients

1 box white cake mix with pudding
1 can Coco Lopez or any brand of cream of coconut
1 (8 oz.) container Cool Whip
1 pkg. shredded coconut
1 can Eagle Brand condensed milk

Preparation

In sheet cake pan, bake cake according to directions on box. After it is cool, punch holes all over cake with ice pick.
Mix creamed coconut and Eagle Brand milk together and pour onto cake, a little at a time and all the liquid is absorbed into the cake. Cover with Saran Wrap and refrigerate for 8 hours.
Frost with Cool Whip and sprinkle with coconut.
At Christmas, you can add red or green cherries to the top for color.