Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow cake mix
1 (8.5 oz) can cream of coconut
1 can Eagle Brand milk
1 carton (8 oz) Cool Whip, thawed
1 (6 oz) pkg. frozen coconut, thawed

Preparation

Mix and bake cake according to package directions. Pour into a 9 x 13 inch pan. While cake is hot, punch holes all over the top with a fork. Mix cream of coconut with the Eagle Brand milk. Pour over hot cake. Cool cake. Spread cool whip to cover top. Sprinkle coconut over Cool Whip. Refrigerate. Better made a day or two ahead.