1 pkg. white cake mix with pudding in mix
2/3 c. buttermilk
1/3 c. water
1 can Eagle Brand milk
1 (16 oz.) can cream of coconut
1 (9 oz.) pkg. Cool Whip
1 pkg. coconut

Mix and beat cake mix according to directions, substituting buttermilk and water for liquid. Bake as directed in 9x13 inch pan.

Combine Eagle Brand milk and cream of coconut.

When cake is done, pierce top with fork; then pour milk mixture over hot cake. Let cake cool. Spread with icing. Sprinkle top with coconut.

Icing: Mix Cool Whip and coconut, saving small amount for top.