1 (18 1/4 oz.) white moist cake mix
1 (8.5 oz.) can cream of coconut
1 (8 oz.) container Cool Whip, thawed
1/2 c. coconut

Prepare and bake white cake mix according to package directions using a 13 x 9 x 2 inch pan. While cake is baking, pour cream of coconut into a measuring cup and stir until well blended. When cake is done, remove from oven and immediately poke holes throughout cake with a fork.

Slowly pour cream of coconut over the cake. Cool completely. Top with Cool Whip and sprinkle with coconut. If desired, use tinted or toasted coconut for a festive touch. Yummy!!