Fresh Coconut Cake - cooking recipe

Ingredients

1 box white cake mix
1 can cream of coconut
1 can Eagle Brand sweetened condensed milk
1 (8 oz.) container Cool Whip
1 (8 oz.) bag fresh coconut

Preparation

Bake cake as directed on box.
As soon as cake is out of the oven, poke holes all over the cake with handle of a small wooden spoon.
Immediately pour cream of coconut over the cake evenly, then pour Eagle Brand milk over the cake evenly.
Refrigerate until cold.
Spread Cool Whip evenly and sprinkle with fresh coconut.
Keep in refrigerator.
Makes a 9 x 13-inch cake.