Chocolate Pina Colada Cake

• 1 box German chocolate cake mix with pudding
• 1 can Eagle Brand sweetened condensed milk
• 1 can cream of coconut (15 oz. Coca Lopez)
• 1 carton whipped topping (8 oz.)

1. Cook cake according to directions on box.
2. Cook in sheet cake pan or rectangular pan, go by directions on box for this also.
3. You can leave cake in pan but it is best to put it out of pan.
4. (I have a sheet cake Tupperware container and I put it out on that.)
5. Poke holes, rather large, all over cake.
6. Pour can of Eagle Brand milk over cake, gradually, using knife to spread over.
7. Let soak in, then pour the well mixed can of cream of coconut and use the same procedure.
8. Let set overnight or as long as you want to.
9. Put in refrigerator.
10. When ready to serve, ice with whipped topping and add grated coconut on top.
11. I have kept in refrigerator several days.

chocolate cake, condensed milk, cream of coconut, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024375 (may not work)