Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand milk
1 can cream of coconut (small)
1 container Cool Whip (large)
flaked coconut

Preparation

Cook cake in a 9 x 13-inch pan.
Let cool.
Punch holes in cake with a wooden spoon handle.
Combine milk and cream of coconut; pour over cake.
Frost with
Cool Whip.
Sprinkle with coconut.
(Best if made the day before.)