Cream of Coconut Cake

1 (18.25 ounce) box yellow or white cake mix
1 can Eagle Brand sweetened condensed milk
1 cup cream of coconut
1 (8 ounce) container Cool Whip
1 cup canned or frozen coconut

Bake cake according to package directions in a 13 x 9-inch pan. Remove from oven and punch holes in hot cake with the end of a wooden spoon. Combine condensed milk and cream of coconut and pour over hot cake.

When cake is cooled, spread Cool Whip on top and sprinkle with canned or frozen coconut.