Pina Colada Cake No. 1

• 1 Duncan Hines white cake mix
• 8 1/2 oz. can cream of coconut *
• 14 oz. can sweetened condensed milk
• 2 pkg. frozen coconut
• 1 family-size carton Cool Whip

1. Prepare cake according to package directions and bake in a 9 x 13-inch cake pan.
2. (Note: No mention is made of greasing pan, but I would advise doing so.)
3. While cake is baking, blend condensed milk and cream of coconut in bowl.
4. As soon as cake is removed from oven, invert onto serving dish and puncture with as many holes as possible, using a fork.
5. Then pour the milk-cream of coconut mixture into the holes.
6. Refrigerate the cake.
7. Next day or when cake is cool, mix thawed coconut with Cool Whip and ice the cake with this.
8. Return cake to refrigerator until ready to serve.
9. Refrigerate any leftover cake.

white cake, cream of coconut, condensed milk, frozen coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078260 (may not work)