1 pkg. yellow cake mix
1 can Eagle Brand milk
1 (9 oz.) can cream of coconut
1 sm. pkg. sliced almonds
1 c. coconut
1 (9 oz.) pkg. Cool Whip

Prepare and bake cake in 9 x 13 pan as directed. While baking, mix cream of coconut and Eagle Brand milk in bowl by hand. Stir until completely mixed. Set aside.

When cake is done, poke holes all over the top of cake. This works well with the end of a beater. After covering, the cake with holes, while cake is still hot, pour the cream of coconut and Eagle Brand milk mixture slowly all over the cake, making sure to fill all the holes with the mixture. Don't allow too much of the mixture to run to the sides.

After all mixture has been poured over the cake, cover with foil and refrigerate until completely cool. When cool, frost with Cool Whip.

Lightly toast coconut and almonds in oven on a cookie sheet. Sprinkle coconut and almonds on top of cake. Keep cake refrigerated.