Coconut Cake - cooking recipe

Ingredients

1 Duncan Hines white cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 can coconut
1 large Cool Whip

Preparation

Bake cake as directed in sheet cake pan.
While hot, punch holes in cake and pour cream of coconut over.
Afterwards, pour Eagle Brand milk over.
Let cool completely and top with Cool Whip.
Sprinkle with coconut.
Cake should be made at least 2 to 3 days prior to serving.
Store in refrigerator.