Coconut Cake - cooking recipe

Ingredients

1 box Duncan Hines yellow or white cake mix with pudding
1 can Eagle Brand milk
1 can cream of coconut
1 large carton Cool Whip
1 pkg. frozen coconut

Preparation

Cook cake as directed.
While cake is still warm, punch holes in cake.
Pour the can of Eagle Brand milk and the cream of coconut over the cake so it will soak into it.
Let the cake cool completely, then put the Cool Whip over the cake and sprinkle coconut over the cake.
Place in refrigerator.
The longer it sets, the better it is.