1 box dark chocolate cake mix
1 can sweetened condensed milk
1 sm. can cream of coconut
1 (13 oz.) container Cool Whip
8 oz. fresh grated coconut

The day before serving, bake cake mix according to directions on box in a 13 x 9 inch greased pan. Cool. Make holes all over cake with a long-tined fork. Mix milk and cream of coconut together. Slowly pour over cake until it soaks in. Then frost with Cool Whip and add coconut on top. Chill overnight. Keep refrigerated.