Prepare 1 box yellow cake mix and add 1/2 of large bag of coconut to mix and bake according to the directions on the box.

Next, take finished cake and poke full of holes while the cake is still in the original pan that you baked it in. (I mean really, really poke it full of holes cause that is where the good stuff is going to be poured into the cake. I mean really, really full of holes.)

The good stuff is: 1 can cream of coconut

Mix together and don't pour over cake but get a big spoon and spoon mix over and into all of the holes and fill them. Don't skip any of the holes.

Refrigerate until liquid absorbs into cake and cake is cool. This will work best if you cook the cake in a 13 x 9 inch cake pan.

Ice cake with a large bucket of Cool Whip and mix the remainder of the coconut into the Cool Whip before frosting (however I like it better without the frosting).