Preparation:
Combine above and pour into greased and floured 9 x 13 inch pan and bake at 350 degrees for 25-30 minutes or until done. Cool 10 minutes. Make holes in top of cake with a roast fork and pour 1 (15 ounce) can cream of coconut on top. Spread 12 ounce container of Cool Whip on top of that. This must be done while cake is still warm. Sprinkle 1 cup flaked coconut on top. Chill at least 4 hours or overnight. | 