1 box yellow cake mix with pudding
1 can Eagle Brand milk
1 can cream of coconut
1 lg. box Cool Whip
1 pkg. frozen coconut
Chopped nuts (opt.)
Cherries (opt.)

Bake cake according to package directions. Bake in a 9 x 13 inch casserole dish. While cake is still warm, punch holes with fork. Mix Eagle Brand milk and cream of coconut. Pour this over cake slowly. Top with a layer of Cool Whip then a layer of frozen coconut. Sprinkle with nuts or garnish with cherries.