1 box white pudding cake mix
1 cup flaked coconut
1 can cream of coconut (reserve 4 T for topping)
1 large cool whip
1 cup flaked coconut
4 tablespoon cream of coconut
Prepare cake mix as directed, adding 1 cup coconut to batter. Bake in 9"x13" pan.
When done, poke holes all over top of warm cake with ice pick or wooden skewer. Spread 1 can cream of coconut (minus 4 tablespoons -- reserve for topping) over cake & let soak into holes.
Refrigerate till chilled.
Mix Cool Whip, 1 cup flaked coconut & reserved 4 tablespoons cream of coconut. Spread over cake.