Coconut Cream Cake - cooking recipe

Ingredients

1 box white cake mix
1 (15 oz.) can cream of coconut
1 can Eagle Brand condensed milk
1 small container Cool Whip
flaked coconut

Preparation

Prepare cake mix according to package directions.
Bake in greased 9 x 13-inch pan.
Cool 10 minutes.
Poke lots of holes in cake with a fork.
Combine cream of coconut and condensed milk. Pour slowly over top of cake, allowing to seep into the holes. Chill at least four hours.
Top with Cool Whip and flaked coconut.