Mix and bake one white cake mix as directed on box. Put into a 9x13 inch pan. While baking, mix one can of sweetened condensed milk and one small can of cream of coconut together. After taking cake from oven, poke holes all over the top of cake (while it is still hot) with a fork. Pour liquid over top and refrigerate.
Before serving, frost with 8 oz.. of Cool Whip, topped with coconut.

This recipe was on the Pillsbury bulletin board a while back.