1 butter cake mix
1 (16 oz.) can cream of coconut
1 can Eagle Brand milk
1 (9 oz.) Cool Whip
1 sm. can flaked coconut

Prepare cake mix as directed on package. Bake in 9x13 pan. Pierce top of cake and pour cream of coconut and Eagle Brand milk over top of hot cake. Leave to cool 2 hours then frost with Cool Whip and sprinkle with coconut.