1 box Swiss chocolate cake mix
1 can cream of coconut
1 can sweetened condensed milk
1 (12 oz.) carton frozen whipped topping
1 (7 oz.) frozen coconut

Using an oiled 9 x 13-inch baking pan, mix and bake cake according to package directions. Remove baked cake from oven; using a fork, poke holes over top of cake. Mix can of cream of coconut and sweetened condensed milk in a medium bowl and stir with whisk until smooth. Pour the coconut mixture over the entire cake. Place in refrigerator overnight. Spoon whipped topping over the cake and then sprinkle with coconut just prior to serving.

Yield: 12 to 16 servings.