Coconut Cake - cooking recipe

Ingredients

1 box (17 3/4 oz.) white cake mix
1 can cream of coconut (brands are Coco Lopez or Coco Loco, etc.)
1 can sweetened condensed milk
1 large container Cool Whip
1 c. toasted shredded coconut

Preparation

Prepare cake mix according to package directions.
Bake according to directions using an oblong pan, 13 x 9-inches.
Remove cake from oven when done.
While still warm, punch holes in cake with the handle of a wooden spoon.
Pour cream of coconut over top of cake.
Then pour sweetened condensed milk over top of cake. Refrigerate for several hours.
Remove from refrigerator and cover top with Cool Whip.
Sprinkle with toasted coconut.