1 white cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 sm. tub Cool Whip
1 bag frozen coconut

Bake cake as directed in large rectangular cake pan.

While cake is still warm, poke pencil-size holes in cake. Pour mixture of Eagle Brand milk and cream of coconut over cake. Let cake cool. Spread Cool Whip over top of cake. Sprinkle coconut on top. Keep refrigerated.