Coconut Cream Cake

                                                            Very moist and delicious cake!


1 package butter recipe cake mix

1 can Eagle brand sweetened condensed milk

2 packages coconut

1 can cream of coconut

1 8oz container Cool Whip

Bake cake according to directions on package in a 13x9 baking dish.

While cake is baking, combine cream of coconut and eagle brand milk.

When cake is done, remove from oven, while it is hot, poke holes into cake with fork or wooden spoon handle.

Spoon the milk and coconut cream mixture over hot cake slowly.

This will seem like alot, but by doing this slowly the cake will absorb the mixture.

Cool completely.

Mix the softened Cool whip and one package of the coconut and spread over cooled cake.

Toast the rest of the coconut if desired and sprinkle over top of cake.

Keep refrigerated and covered.