1 pkg. yellow cake mix
1 can sweetened condensed milk
8 oz. can cream of coconut lopaz
1 c. flaked coconut
1/2 c. pecans
8 oz. container Cool Whip

Bake cake according to package directions using 13 x 9 inch pan. When cake is done and still hot, punch holes with fork all over cake. Mix condensed milk with cream of coconut and pour over cake. When cake is completely cooled, frost with Cool Whip, flaked coconut and pecans. Keep cake in refrigerator.