Coconut Cream Cake - cooking recipe

Ingredients

1 duncan hines french vanilla cake mix
1 can cream of coconut (not coconut milk)
1 can eagle brand milk
8 oz. cool whip

Preparation

Mix and bake cake in 13x9 inch pan as directed on box.
While cake bakes; mix 1/2 can of coconut cream with can of eagle brand milk.
Set aside, when cake is done, poke holes in hot caked with a straw or chop stick.
Pour coconut mixture over hot cake.
let cool completely.
Mix remaining coconut with thawed cool whip. spread over cake.
Sprinkle with coconut.
Store in refrigerator.