Coconut Party Cake - cooking recipe

Ingredients

1 Duncan Hines butter cake mix
1 can Eagle Brand milk
1 can creme de cacao
1 (9 oz.) carton Cool Whip
1 small can flaked coconut
ground pecans

Preparation

While cake is baking, in 9 x 13-inch pan, mix together the Eagle Brand milk and creme de cacao.
When cake is done, and while hot, punch full of holes with fork and pour mixture slowly over cake.
Cover.
Let set a few hours or overnight in refrigerator. Mix Cool Whip and coconut together.
Spread over top of cake. Sprinkle with ground pecans.