1 box Duncan Hines All Butter cake mix
1 can Eagle Brand milk
1 can Cream of Lopez Cream Coconut milk
2 pkgs. frozen coconut

Cook cake in 9 x 13 inch pan as directed on box. Mix together the milk, coconut milk and coconut. While cake is warm, stick holes in it with large cooking fork. Pour mixture over the cake; let cool. Refrigerate 24 hours, if desired you may add Cool Whip before serving.