Coconut Cream Cake - cooking recipe

Ingredients

1 pkg. regular yellow cake mix
1 can Eagle Brand milk
1 small can Pepe Lopez cream of coconut
Cool Whip
1 1/2 to 2 c. coconut

Preparation

Bake cake as directed on box in a 9 x 13-inch pan.
While cake is still hot, punch holes with fork.
Mix cream of coconut and Eagle Brand milk.
Pour slowly over cake, allowing mixture to seep in.
Let cool.
Ice with Cool Whip and sprinkle with coconut.