1 box yellow cake mix (mix as directed)
1 box coconut cream instant pudding (4 oz.)
1 can sweetened condensed milk (Eagle Brand or Meadow Gold)
1 sm. can cream of coconut (15 oz.)
1 sm. container Cool Whip
Shredded coconut

Mix as package directs, adding pudding to the mix. Bake in 13x9x2 inch pan until done. While cake is still hot, mix together cream of coconut and condensed milk and pour over cake. Pierce cake with a fork to allow mixture to soak into cake. Let cake cool. When cool ice cake with Cool Whip and sprinkle on coconut. Refrigerate!