1 Duncan Hines butter cake mix (no substitute)
1 can Eagle Brand condensed milk
1 sm. can cream of coconut
1 lg. carton Cool Whip
1 pkg. frozen grated coconut

1. Prepare a 9 x 13 inch pan and bake cake according to cake mix directions.

2. After baking while cake is still hot punch holes all over it (about 1 inch apart) with long tined fork.

3. Mix together the Eagle Brand and cream of coconut; pour over hot cake until all is absorbed.

4. Cool cake thoroughly in refrigerator.

5. When cold, frost with large Cool Whip and sprinkle coconut over all.

6. Keep refrigerate until serving.