1 box yellow cake mix
1 can Eagle Brand milk
1 lg. can Creme of Coconut
1 lg. Cool Whip
1 sm. bag coconut

In a 9 x 13 cake pan bake cake according to package directions. After it cools 5 minutes, poke holes throughout cake with the handle of a wooden spoon. Mix Eagle Brand milk with Creme of Coconut and pour over cake while warm and then cool completely. (You may not need quite all of this mixture.)

Mix Cool Whip with coconut and ice cake. Refrigerate for several hours.

This cake is really better if made the day before.