Pina Colada Cake - cooking recipe

Ingredients

1 box white cake mix
1 can Eagle Brand milk
1 small can coconut
1 can cream of coconut
1 container Cool Whip

Preparation

Mix cake as directed on package and cook in a 9 x 13-inch pan. While still hot, poke holes in cake.
Mix cream of coconut and Eagle Brand milk together and pour over cake.
Cool cake, then put Cool Whip on top.
Sprinkle coconut over the Cool Whip.
Better if it sets a day or so before serving.
Keep refrigerated.