1 box white cake mix
1 (8 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
8 oz. container Cool Whip
1 (3.5 oz.) can coconut
Make cake as directed on package in a 13 x 9 pan. Remove from oven and let cool partially. Poke 12 to 15 holes with the end of a wooden spoon handle on top of cake. Pour cream of coconut over top. Refrigerate one hour. Then pour sweetened condensed milk over and refrigerate for one more hour. Spread Cool Whip over top of cake and sprinkle with coconut. Cover. Store in refrigerator.