Coconut Cream Cake - cooking recipe

Ingredients

1 box white cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 (8 oz.) frozen coconut
1 (12 oz.) Cool Whip

Preparation

Bake cake as directed on box and pour in greased 9 x 13-inch pan.
While cake is hot, using top end of wooden spoon, punch holes in top of cake.
Mix cream of coconut and milk well.
Slowly pour over cake.
Cool completely.
To with Cool Whip and sprinkle with coconut.
Keep refrigerated.