Coconut Fizz Cake - cooking recipe

Ingredients

1 yellow butter recipe cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 (12 oz.) Cool Whip
2 pkg. frozen coconut

Preparation

Cook cake as directed on box in 13 x 9-inch cake pan.
Remove from oven and using a large straw, punch holes all over cake while it is still hot.
Pour cream of coconut and Eagle Brand milk over top of cake letting it seep through holes; let cool.
Top with Cool Whip and coconut.