Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
8 oz. cream of coconut
1 (8 oz.) carton Cool Whip

Preparation

Mix and bake cake according to package directions.
Using a 13 x 9-inch pan, after removing cake from oven, immediately poke holes in the top of the cake.
Stir cream of coconut and cover entire top while cake is hot.
Let it cool completely.
Spread on Cool Whip and sprinkle top with coconut.
Cover tightly and put in a refrigerator and chill.
This is better made the day before you serve it.
Freezes nicely.