1 chocolate cake mix
1 can sweetened condensed milk
1 (6 oz.) bag frozen coconut
1 can cream of coconut
1 (8 oz.) whipped topping

Bake cake as directed in 9x13 inch pan. Combine sweetened condensed milk and cream of coconut. Pour over cake. Punch holes in cake so mixture will soak in. When cake cools, spread whipped topping over top, sprinkle with bag of coconut. Refrigerate overnight before serving.