1 pkg. white cake mix (Duncan Hines)
1 pkg. frozen fresh coconut
1 tsp. coconut flavoring
1 can cream of coconut (Coco Lopez)

ICING:

1 (8 oz.) carton Cool Whip
1 tsp. coconut flavoring
1 pkg. frozen fresh coconut, thawed
1 sm. bag coconut
2 tbsp. cream of coconut

Prepare cake mix according to directions. Add flavoring and (thawed) fresh coconut to batter. Bake in a greased, floured 13 x 9 x 2 inch pan. When done, remove from oven and punch deep holes in cake with a fork. Pour the cream of coconut into the holes. (Save 2 tablespoons for the icing.) Let sit about 5 minutes or until just warm before icing.

Icing: Mix all ingredients well. Spread over cake. Refrigerate.