Coconut Cream Cake - cooking recipe

Ingredients

1 pkg. butter cake mix
1 can Eagle Brand milk
2 pkg. frozen coconut
1 can cream of coconut
1 (8 oz.) Cool Whip

Preparation

Bake as directions
on
package
in
a 13 x 9-inch pan. While cake is baking, combine cream of coconut and Eagle Brand milk. While cake
is
hot from oven, punch full of holes with fork. Spoon
milk/cream mixture over hot cake.
(This mixture will seem like
a
lot, but spooning slowly, it will seep into cake.) Cool, then
frost
with
Cool
Whip
and sprinkle with coconut.