Coconut Cake 2

I recently made a coconut cake from a recipe shared with me by a dear friend from Boone. I would like to pass along this easy
and delicious dessert (my elementary school co-workers loved it!).

-Laurin McCarley, Gastonia

1 box of white cake mix
1 small can of Eagle's Brand sweetened milk
1 15 oz. can cream of coconut (found in pina colada/margarita mix section)
1 container of Cool Whip®
1 16 oz. package of flaked coconut

Bake cake according to box directions in a 9" x 13" inch pan. Cool completely; poke holes throughout cake with a straw. Pour sweetened milk over cake, followed by cream of coconut. Spread Cool Whip® over cake and sprinkle with flaked coconut. Refrigerate overnight to allow icing to seep into cake.