1 yellow cake mix
1/4 c. oil
2 eggs
1 1/2 c. water
1 (16 oz.) can cream of coconut
1 (9 oz.) tub Cool Whip
1 c. coconut flakes

Mix cake with oil, eggs and water in a bowl. Stir until smooth. Pour into greased 9x13-inch pan. Bake at 350°F for 30-35 minutes. Punch holes in baked cake while hot. Pour the cream of coconut over top. Refrigerate one hour. Top with Cool Whip and 1 cup coconut flakes that have been mixed together. Refrigerate before serving.

Submitted by: VALERIE M.