Moist Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines butter cake mix
14 oz. Eagle Brand sweetened condensed milk
7 oz. Angel Flake coconut
15 oz. cream of coconut
8 oz. Cool Whip

Preparation

Make the butter cake mix as on the box.
After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake.
Then pour the condensed milk and cream of coconut over the hot cake.
Be sure to mix the milk and cream of coconut together first before pouring over the hot cake.
When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip.
Put in refrigerator. Ready to eat.