Easy Coconut Cake

Prepare cake mix as directed on box using milk instead of water in the mix.

Bake in a 10 x 13 cake pan as directed on box.

Using a utility fork, poke holes in the cake while warm.

Mix well together the cream of coconut and the sweetened condensed milk. Pour the mixture over the cake while warm, letting it soak into the cake.

When the cake is cool, put the Cool Whip on the top of the cake and the frozen coconut on top of the Cool Whip.

Store in the refrigerator until cold: best overnight.