Sandy'S Coconut Cake - cooking recipe

Ingredients

1 white cake mix
6 oz. coconut
1 can Coca Le Perez creme de coconut, shake well
1 container Cool Whip

Preparation

Bake cake as directed, mixing 3 ounces of coconut with the mix. Bake in a 9 x 13-inch pan.
Immediately after baking, poke holes in cake with a fork and pour can of creme de coconut over cake.
When cake is cool, mix remaining coconut with Cool Whip, icing cake. Then garnish with coconut.