CAKE:

White cake mix
16 oz. cream of coconut (may use 14 oz. can condensed milk & 8 oz. can cream of coconut)

FROSTING:

1 c. coconut (flaked)
1/2 c. chopped pecans
8 oz. carton whipped topping

Bake white cake mix according to package directions in a 9"x13" pan. Poke holes in top of cake. Pour cream of coconut over cake. Cool completely. Mix frosting ingredients together and frost cake. Refrigerate before serving and any leftovers. NOTE: Cream of coconut is found with cocktail mixes in most grocery stores.