1 box yellow cake mix
3 eggs
1 1/3 c. water
1/3 c. oil
1 tsp. vanilla or rum flavoring
1 can cream of coconut
1 can Eagle Brand milk
1 lg. Cool Whip
1 pkg. frozen coconut

Mix first five ingredients in large bowl for 2 to 3 minutes and pour into sheet pan. Bake at 350 degrees for 32 to 35 minutes. While cake is warm, punch holes in cake with wooden handle. Mix cream of coconut and Eagle Brand milk together and pour over holes in cake. Let cake cool overnight in refrigerator. When ready to serve, top cake with Cool Whip, then sprinkle frozen coconut.