Coconut Cake - cooking recipe

Ingredients

1 Betty Crocker white cake mix with pudding mixed in
8 oz. cream of coconut
1 can Eagle Brand milk
9 oz. Cool Whip
1 (3 1/2 oz.) can Angel Flake coconut (1 1/3 c.)

Preparation

Mix and bake cake as directed on box using a 13 x 9 x 2-inch pan.
When done, punch holes with toothpick at random, about 1/2 inch apart.
Pour cream of coconut and Eagle Brand milk over top of cake.
When cooked, put in refrigerator.
Before serving, cover with Cool Whip and sprinkle with Angel Flake coconut.
Keeps very well in fridge.