Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 (6 1/2 oz.) can cream of coconut
1 can Eagle Brand condensed milk
1 carton Cool Whip
1 c. flaked coconut

Preparation

Make cake according to package directions. Use 9 x 13-inch pan. While cake is still hot, poke holes in it. Mix the can of cream of coconut and Eagle Brand milk together. Pour over hot cake. Let cool completely. Top with carton of Cool Whip. Sprinkle coconut over top. Refrigerate 24 hours before serving (the longer the better). Store in refrigerator.