Coco Lopez Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix with pudding
1 (8 oz.) can Coco Lopez cream of coconut
1 (8 oz.) Cool Whip
1 can Eagle Brand milk
1 (1 lb.) pkg. frozen coconut

Preparation

Cook cake according to directions in 9 x 13-inch pan.
While cake is still warm, poke holes all throughout cake and pour Eagle Brand milk over.
When cool, pour 1 cup of cream of coconut all over cake.
Frost with Cool Whip, then spread on coconut. Refrigerate overnight.
More delicious if stays in refrigerator longer.