1 yellow cake mix
1 (15 oz.) can cream of coconut
1 can Eagle Brand condensed milk
1 (12 oz.) carton of frozen whipped topping

In a 13 x 9 inch pan bake cake mix according to packed directions. While still warm, punch holes in top of cake with a wooden spoon handle. Mix milk and coconut, pour in the holes and cool completely.

Spread topping on top of cake. Sprinkle with coconut. Refrigerate for several hours. Keep in refrigerator.