Easy Coconut Cake - cooking recipe

Ingredients

1 (15 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
1 yellow cake mix
1 (7 oz.) pkg. frozen coconut
1 (8 oz.) carton frozen whipped topping, thawed

Preparation

Bake sheet cake according to directions on package.
Combine cream of coconut and sweetened condensed milk.
Punch holes in cake with fork.
Pour mixture over hot cake.
Spread whipped topping over cooled cake and sprinkle with coconut.
Store in refrigerator.
Flavor improves after chilling for 24 hours.