Coconut Refrigerator Cake

Preheat Oven to 350 degrees.

Cake Ingredients:

1 Box White Cake Mix
3 eggs (room temperature)
1 cup milk
½ cup canola or vegetable oil
1 small box of instant vanilla pudding mix (just add the dry mixture to the cake mix)
1 tsp Vanilla

Mix all ingredients together with a mixer and pour into a greased 9x13 Pyrex. Place in the oven and bake for 22-30 minutes depending on your oven. Use toothpick to be sure cake is done in the middle. Be sure to set your oven timer to 22 minutes to start checking to be sure cake is done in the middle.

Topping Ingredients:

1 can eagle brand condensed milk
1 pkg of fresh coconut shredded
1 8 oz container of Creamy Cool Whip

Once you remove cake from the oven, set on a baking rack to cool. Poke holes in the top of the cake and pour the can of eagle brand milk all over the top of the cake. Then ice the Cake with Cool Whip and add the shredded coconut on top. Refrigerate before and after cutting the cake.