Eagle Brand Cake - cooking recipe

Ingredients

1 pkg. yellow cake mix
1 can Eagle Brand milk
1/2 can coconut cream (not syrup)
1 large carton La Creme
6 or 8 oz. coconut

Preparation

Bake cake as directed on package in a 9 x 13-inch cake pan. Remove from oven (leave in pan).
Punch lots of holes in hot cake with a wooden skewer.
Mix Eagle Brand milk and coconut cream together.
Pour over cake; let cool completely.
Cover with La Creme and sprinkle coconut over top.
Refrigerate several hours before serving.