Easy Coconut Cake
1 box yellow cake mix, baked in 9″x13″ pan according to package directions
1 can cream of coconut
1 can sweetened condensed milk
1 8-oz. container of whipped topping
1 small bag of shredded coconut
Poke holes in hot cake with fork or end of spoon. Pour cream of coconut on top of the hot cake and spread with spatula. Pour sweetened condensed milk over the top, and spread with spatula. Let the mixture seep into the holes and down the sides of the cake.
Refrigerate cake overnight or until completely chilled. When ready to serve, spread whipped topping over top of cake and sprinkle with coconut.