1 box Devil's Food cake mix
1 can sweetened condensed milk
2/3 c. cream of coconut
1 (12 oz.) frozen coconut, defrosted, must be frozen kind
1 (12 oz.) container Cool Whip, must be brand name
1/2 tsp. coconut flavoring

Add 1/2 teaspoon coconut flavoring to Cool Whip and set aside in refrigerator. Baker cake in two 8-inch round pans according to package directions. When cool, slice each layer in half to make 4 layers. Combine milk, cream of coconut, and coconut. Set aside 1/2 cup of mixture. Place one layer of cake, cut side up, on serving plate. Pour 1/3 of coconut mixture on top and spread. Repeat for 2nd and 3rd layer. (may need toothpicks to stabilize.) Add 1/2 cup of reserve filling to Cool Whip and blend gently. Add top layer of cake and spread Cool Whip mixture on top and sides. Store cake in air-tight container in refrigerator 2 to 4 days, if you can wait that long.