1 yellow cake mix (2 layer size)
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (8 oz.) can cream of coconut
1 c. flaked coconut
1/2 - 3/4 c. chopped pecans or walnuts
1 (12 oz.) container Cool Whip

Mix the cake according to directions and add 1 teaspoon of almond extract to batter, before pouring into a greased and floured 9"x13" cake pan. Bake 40 to 45 minutes at 350 degrees or until done. Remove from oven and cool 10 to 15 minutes before poking holes all over top of cake with utility fork. Combine the Eagle Brand milk and cream of coconut and spoon carefully over cake, while hot. When cake has completely cooled, frost with the coconut, pecans or walnuts and the Cool Whip which has been mixed (or folded in) together. Refrigerate until ready to serve.