Coconut Cake Supreme - cooking recipe

Ingredients

1 box white cake mix (with pudding in the mix)
1 can Eagle Brand milk
1 can coconut cream
1 large container Cool Whip (12 oz.)
1 pkg. coconut (6 oz.)

Preparation

Bake cake in 9 x 13-inch pan according to package directions. While cake is hot, make holes in cake with toothpick.
Pour on Eagle Brand milk a little at a time.
Allow to soak in.
Repeat with coconut cream.
This is a slow process.
Cook cake completely.
Mix desired amount of coconut with Cool Whip.
Spread on cake.
Sprinkle additional coconut on top.
Store in refrigerator.