1 box yellow cake mix
1 1/2 c. coconut
8 oz. tube Cool Whip
1 (15 oz.) can cream of coconut

Bake the cake according to the instructions on the box, except you add 1 cup coconut. Put in a 9 x 13 inch pan. As soon as you take it from the oven, punch the cake full of holes with a fork and pour the cream of coconut over the top. When cooled, top with Cool Whip and sprinkle with the remaining coconut. The cake will keep a long time in the refrigerator.