1 box yellow cake mix with pudding
1 can sweetened condensed milk
1 large can cream of coconut
1 large container whipped topping
1 bag frozen coconut

Mix and bake cake according to box directions. Pour in a greased and floured 9 x 13-inch baking pan. Remove from oven steaming hot and make holes in top with a fork. Mix milk and cream of coconut and dribble over hot cake. Top with grated coconut. Cool in refrigerator.