Coconut Cake

Courtesy of Nancy Datoli of Mooresville, a member of EnergyUnited

1 yellow cake mix
1 can sweetened condensed milk
1 can cream of coconut
12-to-16-ounce Cool Whip
1 pkg. frozen coconut

Bake cake in a 9-by-13 inch pan as directed. Take out of oven and poke holes all over with a drinking straw. Mix condensed milk and cream of coconut. Pour over cake while warm. Let cool in refrigerator. Add Cool Whip on top, then sprinkle coconut. Cover with plastic wrap. Keep in refrigerator overnight.