Coconut Cake

This cake is rich, moist and delicious.

1 (18.25 ounce) box Duncan Hines yellow cake mix
1 (15 ounce) can cream of coconut
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 ( 7 ounce) can Angel Flake coconut, divided
1 (12 ounce) container Cool Whip

Follow directions on box to make cake and bake in a 13 x 9-inch pan.

Poke holes in cake as soon as you remove it from the oven.

Mix sweetened condensed milk, cream of coconut and 1/2 can of coconut. Pour over hot cake. Cool completely.

Spread Cool Whip over the cold cake and sprinkle with remaining coconut.