1 pkg. instant yellow cake mix, baked as directed
1 can sweetened condensed milk
1/2 can or 8 oz. cream of coconut
3/4 c. coconut
1/2 c. pecans

Mix together milk and cream of coconut. Poke holes in hot cake with wooden spoon or spatula and pour in the mixture. Cool.

Toast coconut and pecans in 350°F oven; stir. Cover cake with LaCreme or whipped topping and sprinkle with coconut mixture.