Coconut Cream Cake - cooking recipe

Ingredients

1 box white cake mix with pudding
1/2 c. oil
3 eggs
1 c. water
1 c. cream of coconut
1 c. Eagle Brand milk
8 oz. Cool Whip
coconut

Preparation

Grease
and flour a 9 x 13-inch pan.
Mix the cake mix, oil, eggs and water.
Bake at 350\u00b0 for 20 to 30 minutes.
Mix 1 cup of cream of coconut and Eagle Brand milk in bowl.
Punch holes
in cake
while
hot.
Pour mixture on cake.
Let cool. Top with Cool Whip and sprinkle with coconut.
Keep in refrigerator.