1 chocolate cake mix
1 can sweetened condensed milk
1 (6 oz) can frozen cream of coconut, thawed
1 (8 oz.) container whipped topping
1 (7 oz.) bag coconut

Bake cake as directed in a 9 x 13-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 and sprinkle with entire bag of coconut. Refrigerate overnight before serving.