QUICK Cool and Creamy Coconut Cake

   This cake is best if prepared a day or two ahead so all of the liquid gets absorbed, and the flavor can develop.

      1  box Yellow cake mix
      1  can sweetened condensed milk
      1  can Cream of coconut

      1  8 oz container frozen whipped topping, thawed

2 1/2  to 3 cup  flaked, sweetened coconut

   Preheat oven to 350 degrees.  Grease a 13x9 pan.

   Prepare cake mix as package directs.  Pour batter into pan;  bake as box directs.  Remove from oven and, using a fork or skewer, poke holes in entire cake.  Mixed condensed milk and cream of coconut;  slowly pour over warm cake.

   Cool cake completely.  Frost with topping;  sprinkle with coconut.

   Cover and refrigerate until serving.

   Cut into squares.