1 box white cake mix with pudding
1 can Eagle Brand milk
1 can Coco Lopez brand cream of coconut milk
Cool Whip
coconut

Grease and flour 1 (8-inch) square Pyrex dish. Can double recipe and use an extra large rectangular glass Pyrex dish.

Bake cake per instructions on box. While cake is baking, mix in a 4-cup measuring cup the Eagle Brand milk with Coco Lopez cream of coconut milk.

When cake is done, remove from oven and punch lots of holes with a fork clear through to the bottom of the cake. As fork gets hot, the cake will stick to the tines, so I have 3 or 4 forks handy to make sure I have a cool fork. Immediately pour the Eagle Brand and coconut cream mixture over the cake. It will slowly soak into the cake. Let cake cool; cover with Saran Wrap and chill overnight in the refrigerator or at least 4 hours.

This cake may be made the day before and the flavor of the coconut will be enhanced. When ready to serve, ice with Cool Whip and press coconut into icing. Eagle Brand comes in one size, so if you are making a single recipe, use half of the can. The Coco Lopez comes in 2 sizes, therefore, use the small can for a single recipe and the large can for a double recipe.