Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can Eagle Brand milk
1/2 can cream of coconut
1 tub Cool Whip
coconut

Preparation

Bake cake as directed in a 9 x 12-inch cake pan.
Punch holes in top of cake with fork.
Cover with Eagle Brand milk and cream of coconut.
Let stand for 24 hours in refrigerator.
Frost with Cool Whip.
Sprinkle coconut on top.