Coconut Cake-Cocoa Lopez - cooking recipe

Ingredients

1 box white cake mix
1 can Coco Lopez cream of coconut (small), thawed
1 (7 oz.) can Angel Flake coconut
1 can Eagle Brand milk
1 (8 oz.) Cool Whip, thawed

Preparation

Bake cake mix in 9 x 13-inch pan.
While cake is hot, punch holes all over top.
Mix Coco Lopez and Eagle Brand milk together and pour over hot cake and let cake cool.
Cover with Cool Whip and sprinkle coconut on top.
Keep in refrigerator or freezer.