Instructions: Make cake according to package directions, and bake in a prepared 13 x 9 pan. Mix Eagle Brand and cream of coconut. While cake is hot, make small holes on top of cake with a knife. Pour mixture over entire top of cake.

When cooled, spread top with Cool Whip. Sprinkle with coconut.

My favorite variation: After spreading Eagle brand mixture on top of cake, drain a large can of crushed pineapple, and spread on top. When cool, spread with Cool Whip and coconut.

This dessert is great chilled, also! Serve with a dark rum Pina-Colada or Mai-Tai.

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