1 pkg. yellow cake mix
1 can sweetened condensed milk
1 (8 oz.) can cream of coconut
1 c. flaked coconut
1/2 c. pecans
1 (8 oz.) Cool Whip

Bake cake using a 13 x 9-inch pan. When cake is done and still hot, punch holes with a fork all over cake surface. Mix condensed milk with cream of coconut and pour over cake. When cake is completely cooled, frost with flaked coconut, pecans and Cool Whip. Keep refrigerated.