Cream Of Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can cream of coconut
fresh or canned coconut
1 can Eagle Brand milk
1 (8 oz.) Cool Whip

Preparation

Bake cake according to directions on box (9 x 13 pan). Combine Eagle Brand milk and cream of coconut. Punch fork holes in warm cake and pour liquid over cake. Let cake cool. Spread all of Cool Whip on cake and sprinkle with coconut. Store cake in refrigerator. Best if made the night before. Serves 12. Can do ahead.