Pina Colada Cake - cooking recipe

Ingredients

yellow cake mix
3/4 to 1/2 c. pecans
1 can Eagle Brand milk
1 can cream of coconut
1 large Cool Whip
1 bag coconut flakes

Preparation

Cook cake as directed in 13 x 9-inch pan at 350\u00b0 for 25 minutes.
Sprinkle pecans on top after baking.
Punch several holes with fork in cake.
Blend Eagle Brand milk and cream of coconut.
Put over top of cake.
Cool in refrigerator.
Cover with Cool Whip and sprinkle with coconut.
Best if kept refrigerated a couple of hours before serving.