Easy Coconut Cake

Good morning ya'll...  I had a wonderful day yesterday, taking advantage of this cool weather.  I whipped up this easy coconut cake and everyone that came by enjoyed it so much.

Easy Coconut Cake

Makes: 1 9×13″ cake
Ingredients:

•  1 white cake mix (or yellow, but we think it’s prettier with white)
• Eggs, water, and oil, according to your cake mix directions
• 1 can coconut milk (found in the Asian food aisle of your grocery store)
• 1 can  sweetened condensed milk
• 1 small carton Cool Whip
• 1 small package coconut

Directions:
Bake cake according to package directions in 9×13 pan.  Immediately after removing from oven, punch it all full of holes with a fork. Pour Eagle Brand milk over hot cake, then coconut milk.  Let cool.  Spread 8 oz. Cool Whip over cooled cake, and then sprinkle coconut over top.  Let set in refrigerator for about 8 hours (or more).