Creamy Coconut Cake

Ingredient Checklist
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.

Serve chilled.