1 yellow cake mix
2 eggs
1/4 c. oil
1 1/2 c. water
1 c. coconut
1 can cream of coconut
1 med. carton Cool Whip
1 c. coconut

Pour oil in 9x13 pan, coat sides and bottom. Put cake mix, eggs, water and coconut into pan and mix with fork until only small lumps remain. Bake at 350 for 30-35 minutes. When cake is still hot, punch holes with fork and pour cream of coconut over whole cake and refrigerate until very cold.

Mix Cool Whip and coconut and frost cake -- keep refrigerated.

Coconut milk may be lumpy and will need to be blended well.