1 white cake mix (with pudding)
14 oz. Baker's coconut (Angel Flake)
1 (8 oz.) Cool Whip
1 (15 oz.) can cream of coconut (in store by drink mixes; Coco Casa is the best)

Prepare cake as package directs. Stir in 1/2 package of coconut. Pour into 9 x 13 greased pan.

Bake as package directs. When done, prick holes in cake with a fork over entire cake to bottom while hot. Stir cream of coconut and pour over entire cake. When cool, spread with Cool Whip. Sprinkle with rest of coconut. Store in refrigerator.

Can be frozen if you make before ready to use.