1 (16-ounce) package of white cake mix
1 (14-ounce) can of cream of coconut
1 (14-ounce) can sweeten condensed milk
1 (16-ounce) container of frozen whipped topping, thawed
1 (10-ounce) package of flaked coconut
Prepare cake according to package directions. Bake in a 9×13-inch pan. Cool completely.
Poke holes in the cake with a straw. Pour the milk mixture over the cake and spread it with whipped topping. Sprinkle coconut over the cake.