Coco Lopez Coconut Cake

Directions

1. 1
   Bake cake according to package instructions in 10 x 13-inch pan at 350°.
2. 2
   While still warm, poke holes in top with fork and pour Eagle Brand milk on top of cake.
3. 3
   Let cool.
4. 4
   After cooling, pour Coco Lopez over cake.
5. 5
   Refrigerate at least overnight.
6. 6
   Ice cake with Cool Whip and sprinkle coconut on top.
7. 7
   Keeps several days in refrigerator, if you can resist!
8. 8
   Serves 12 to 16 easily; it is very rich (and good!).