1 box yellow cake mix
1 can (15 oz.) creme of coconut (Coco Lopez is one brand)
1 can sweetened condensed milk
1 container Cool Whip
Coconut flakes

Bake cake as package directs, using large 11 x 13 inch pan. Glass pan is best because you cut the cake from the pan. While cake is baking, mix together the cream of coconut and milk. When cake is done, while hot, poke holes with long tined fork all over. Pour mixture over top. Ease evenly into cake with spatula. Cool cake completely. Spread with Cool Whip. Sprinkle generously with coconut.