Coconut Cake

Directions

1. 1
   Mix and bake cake as directed on box using a 13 x 9 x 2-inch pan.
2. 2
   When done, punch holes with toothpick at random, about 1/2 inch apart.
3. 3
   Pour cream of coconut and Eagle Brand milk over top of cake.
4. 4
   When cooked, put in refrigerator.
5. 5
   Before serving, cover with Cool Whip and sprinkle with Angel Flake coconut.
6. 6
   Keeps very well in fridge.