Coconut Cake

Directions

1. 1
   Mix and cook cake mix as directed in a 9 x 13-inch pan.
2. 2
   Punch holes in hot cake.
3. 3
   Mix can of cream of coconut and Eagle Brand milk.
4. 4
   Mix together and pour over hot cake.
5. 5
   Let cool and then frost with Cool Whip. Sprinkle with coconut.
6. 6
   Let cake sit overnight in refrigerator.