Poke Cake - cooking recipe

Ingredients

1 white pudding cake mix
1 can cream of coconut
2 cans Eagle Brand sweetened condensed milk
1 carton Cool Whip
fresh or frozen coconut

Preparation

Bake cake according to package directions in a 13 x 9-inch glass pan.
While cake is hot, poke holes in cake and pour over the cake in a ribbon fashion the cream of coconut and sweetened condensed milk.
Let cake cool in refrigerator.
Use one carton Cool Whip for icing and top with coconut.