Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can Eagle Brand sweetened condensed milk
1 can creamy coconut milk
1 (8 oz.) Cool Whip
1 c. shredded coconut

Preparation

Make yellow cake mix as directed on package and bake in 9 x 13-inch pan.
Upon removal from oven, poke holes in warm cake at 2-inch intervals with knife or chopstick.
Mix together condensed milk and coconut milk.
Pour over cake allowing to soak into holes and along sides.
Chill at least 2 hours.
Cover cake with Cool Whip.
Sprinkle with coconut.
Cool until ready to cut and serve. Serves 12 to 16.