1 pkg. Duncan Hines yellow cake mix (Deluxe II pudding)
1 can Eagle Brand condensed milk
1 can cream of coconut (Coco Lopez)
8 oz. Cool Whip
12 oz. frozen coconut

Bake cake as directed in 13"x9" pan. After cake is done, remove from oven, leaving cake in 13"x9" pan, poke holes all over cake. While still hot, pour and spread condensed milk over cake followed by cream of coconut. Refrigerate cake until cold or overnight. Top with 8 ounces Cool Whip, then sprinkle with coconut. Keep refrigerated.