Coconut Cream Cake - cooking recipe

Ingredients

1 box white cake mix (not pudding type)
1 1/3 c. milk
1 Tbsp. oil
2 eggs
1 can (8 1/2 oz.) cream of coconut
1 (12 oz.) Cool Whip
1 pkg. frozen coconut

Preparation

Mix together cake mix, oil and eggs.
Bake in greased and floured 13 x 9-inch pan at 350\u00b0 for 30 minutes.
Cool in pan for 10 minutes.
Punch holes in cake with toothpick and pour cream of coconut over cake while warm.
Let cool and spread Cool Whip over cake.
Sprinkle frozen coconut on top and chill four hours.