1 yellow cake mix (Duncan Hines)
1/2 c. oil
1 tsp. almond extract
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1 c. water (I use buttermilk)

ICING:

1 can Eagle Brand milk
1 can cream of coconut
9 oz. Cool Whip
1 pkg. coconut

Preheat oven to 350 degrees. Mix all ingredients in large bowl and beat at high speed 2 minutes. Bake in a greased 13"x9" pan for 20 to 25 minutes. While cake is still hot, punch hundred of holes in it with a toothpick to ready for icing, etc.

While cake is still hot mix Eagle Brand milk and cream of coconut and drizzle over top. Let cake cool. Spread Cool Whip on top and sprinkle with coconut. Refrigerate several hours before serving.