Ingredients:

1 white cake mix

1 can cream of coconut

1 can Eagle Brand

1 (8 oz.) Cool Whip

1 small can shredded coconut

Directions:

Mix cake according to package directions and bake in a 9 x 13-inch pan. While cake is still warm, poke holes all over the top. Combine the cream of coconut and the Eagle Brand, and pour over the top of cake. Cool cake. Spread with Cool Whip and top with coconut.

Keep refrigerated.