Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines cake mix with pudding added
1 can Eagle Brand milk
1 pkg. frozen coconut
1 carton (8 oz.) Cool Whip
1 pkg. frozen coconut

Preparation

Mix and bake cake according to directions, using a greased and floured oblong pan (9 x 13 x 2-inch).
While cake is warm, punch holes in top with fork.
Pour Eagle Brand milk over cake.
Sprinkle coconut over milk.
Let cool.
Spread Cool Whip over top of cake and sprinkle last package of coconut over Cool Whip.
Cut in squares and serve.