1 pkg. white cake mix with pudding
2/3 c. buttermilk
1/3 c. water
3 eggs
1 tsp. vanilla
1 tsp. coconut flavoring
1 c. Eagle brand sweetened condensed milk
1 (16 oz.) can Cream of Coconut
1 (9 oz.) container Cool Whip
Fresh grated coconut, if available

Mix cake according to directions on box except use the 2/3 cup buttermilk and 1/3 cup water, also add eggs, vanilla and coconut flavoring. Bake at 350 degrees in a greased and floured 9 x 13 inch pan for 27 to 30 minutes. Combine sweetened condensed milk and cream of coconut.

Punch holes in cake while hot. Pour the milk and coconut mixture over the cake. Cool. Spread with Cool Whip and sprinkle shredded coconut over the top. Refrigerate. Excellent!