1 box white cake mix
3/4 can Eagle Brand milk
3/4 can cream of coconut
1 container Cool Whip
shredded coconut

Mix cake according to directions.

Bake in 9 x 13-inch pan. While cake is still hot, punch holes in cake with meat fork. Pour milk and cream of coconut over cake. Freeze overnight. Ice with Cool Whip. Sprinkle coconut over cake. Keep refrigerated.