1 pkg. white cake mix
1 can Eagle Brand Milk
1 small can (8 oz.) cream of coconut
1 tub (8 oz.) cool whip
1 pkg. (8 oz.) fresh frozen coconut

Bake cake according to package directions. Use a 13 x 9 inch baking pan. Remove cake from oven; while hot, prick holes in cake with fork. Pour mixture of Eagle Brand Milk and cream of coconut over hot cake. Let mixture soak in. When cake is cool, frost with cool whip and sprinkle with coconut.