Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines cake mix (yellow or white)
1 can creme of coconut (small)
1 can Eagle Brand condensed milk
1 can coconut
1 small Cool Whip

Preparation

Prepare cake according to package directions.
Bake in a 9 x 12-inch pan.
While cake is still hot, punch holes in cake all over with fork.
Mix condensed milk and creme of coconut in small bowl; pour over cake.
Cool completely.
Spread top of cake with Cool Whip.
Sprinkle coconut over Cool Whip.
Keep refrigerated. Even better after refrigerated overnight.