(From my friend, Amanda)
Even if you're not a huge coconut fan, if you leave the flaked coconut off this one, you'll probably love it anyway, because it's such a moist, creamy cake!
1 White cake mix
1 can of sweetened condensed milk
1 can of cream of coconut (for pina coladas, you'll probably find it in the soft drink aisle)
12 oz. Cool Whip
1 bag (7 oz.) of flaked coconut
Bake the cake according to the package directions, in two 8 inch round pans.
While cakes are baking, mix the sweetened condensed milk and cream of coconut.
When cakes are done, remove from pans while hot and invert (one onto your cake plate and one onto a wax paper covered plate).
With a large serving fork, poke holes all over the top of each cake.
Pour the milk and coconut cream mixture over the cakes and let it soak in. Repeat this until almost all of the mixture is used (I usually have about half a cup left).
When cakes are cool, spread Cool Whip on the one on the cake plate, put the other cake on top, and cover generously with Cool Whip.
Top with flaked coconut. (You won't need nearly all of it.)
Refrigerate until ready to serve.