1 pkg. pudding yellow cake mix
1 can condensed milk
1 (8 oz.) can cream of coconut
3/4-1 c. flaked coconut
1/2 c. pecans
1 (8 oz.) container Cool Whip

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