Creamy Coconut Cake

INGREDIENTS:

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut

DIRECTIONS:

Prepare cake according to package directions. Bake in a 9×13 inch pan. Cool completely.
Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
Serve chilled.