Mounds Cake - cooking recipe

Ingredients

1 box dark chocolate cake mix
1/2 (15 oz.) can cream of coconut
1 (12 oz.) tub Cool Whip
coconut
1 can sweetened condensed milk

Preparation

This recipe is best made the day before you want to serve it. Make cake according to package. Bake in greased 9 x 13-inch pan. Allow to cool. Make holes all over cake with a long-tined fork. Add milk to cream of coconut until it measures 2 cups. Mix slowly. Pour over top of cake. Spread whipped topping over top and sprinkle on lots of coconut. Place in refrigerator. Stays moist 3 to 4 days.