Preheat oven to 350°F (175°C).

Mix together all ingredients until smooth and creamy.

Pour into a 9 x 13 pan that has been greased and floured. (I used Baker’s Joy.)

Bake for 32 – 35 minutes or until a toothpick comes out clean.

While the cake is hot, poke holes in it.

Mix together 1 can of cream of coconut and 1 can of sweetened condensed milk.

Slowly pour this mixture over the hot cake.

Let the cake cool completely.

Frost with 8 oz. container of Extra Creamy Cool Whip.

Sprinkle 12 oz. frozen grated coconut over the top of the Cool Whip.

Refrigerate for at least 8 hours before serving. Even better the next day!