1 box yellow cake mix
1 can condensed milk
1 (15 oz.) can coconut cream or 2 (8 oz.) cans
1 lg. Cool Whip
1 lg. can coconut

Mix and bake cake mix according to directions in a sheet cake pan. While cake is still hot, punch holes in cake about 2 inches apart.

Mix condensed milk and coconut cream together, pour over hot cake and let cool.

Spread Cool Whip over cooled cake and sprinkle shredded coconut over entire top. Cake tastes best if refrigerated 24 hours before serving. Keep refrigerated.