Coconut Cream Cake

For those of you that love coconut, there is a very easy and very yummy cake that I like to make in the spring. I promise that if you make it, you will continually get asked to make it again. The best part is that it is so easy to make and can be made ahead. People are always asking for the recipe, so here it is. It's so easy, it's almost embarrassing.

1 box white cake mix
8 oz. flaked coconut
1 can sweetened condensed milk
1 can cream of coconut (usually found where the pina colada mixes are)
1 tub cool whip

Prepare the cake mix as directed on package and add in 1/2 the package of flaked coconut into the batter. Bake as directed in a 9 x 13 inch pan. As soon as the cake comes out of the oven, poke holes all over the cake using a fork (the more holes the better). Mix together the condensed milk and the cream of coconut and pour over the cake while warm. Let the cake cool completely (it's better if you can leave it in the refrigerator overnight). Ice the cake with the tub of cool whip and then sprinkle with the remaining coconut flakes and enjoy!