1 pkg. yellow or white cake mix
1 can Eagle Brand condensed milk
8 oz. cream of coconut
8 oz. Cool Whip
1 - 1 1/2 c. confectioners' sugar
Grated coconut

Prepare cake according to package and bake in 9x13 inch pan. Blend condensed milk and cream of coconut. While cake is still hot, with large fork, punch many holes in cake. Pour milk combination slowly over cake. Cake will soak liquid up. Chill until cool.

Combine Cool Whip and confectioners' sugar and frost cake with it. Top with coconut. Refrigerate. Cake keeps well in refrigerator - is very moist!