Prepare, per box instructions, yellow cake mix. Pour into oblong baking dish and bake as directed. After removing from oven, while still hot, punch holes all over cake using a toothpick. Set aside.

Combine 8 ounce can Eagle Brand milk and 8 ounces cream of coconut. Mix and then pour over hot cake. Allow cake to cool. Mix 1 cup coconut flakes with medium Cool Whip and spread over cooled cake as frosting.