Coconut Cake - cooking recipe

Ingredients

1 yellow cake mix
4 eggs
3/4 c. oil
3/4 c. water
1 can Eagle Brand milk
1 large can cream of coconut
1 large container Cool Whip

Preparation

Mix together cake mix, eggs, oil and water.
Bake in 9 x 13-inch pan, according to directions on cake mix box.
Cool in pan.
When cool, punch holes in top of cake and cover with mixture of Eagle Brand milk and cream of coconut.
After mixture is absorbed into cake, cover with Cool Whip and sprinkle generously with coconut.
Refrigerate.