1 pkg. white cake mix
1 can Eagle Brand condensed milk
1 sm. can (8 oz.) cream of coconut
1 (8 oz.) carton Cool Whip
8 oz. pkg. fresh frozen coconut (or canned)

NOTE: Pillsbury Plus needs 3 egg whites and 1/3 cup vegetable oil.

Grease and flour 9"x13" pan. Bake cake according to directions on package. Remove cake from oven; while hot, prick holes in cake with fork. Pour mixture of Eagle Brand milk and cream of coconut over hot cake. Let mixture soak in. When cake is completely cool, frost with Cool Whip and sprinkle with coconut. Store in refrigerator several hours before serving.