CREME OF COCONUT CAKE 

Ingredients:

1 box yellow butter cake mix

1 can creme of coconut

1 can Eagle Brand milk

8 oz. Cool Whip

1 pkg. frozen coconut (thawed)

How to make it:

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with a fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator