Coconut Cream Poke Cake

Coconut Cream Poke Cake 1 box (18 Oz. Size) Cake Mix, White Or Golden Yellow Mix Package of cake according to directions on back 15 ounces, fluid Cream Of Coconut (Found In The Alcohol Aisle) 8 ounces, Cool Whip , Thawed 8 ounces, Sweetened, Flaked Coconut Prepare and bake cake according to directions in a 9 x 13 pan Remove cake from oven and while still hot, poke holes all over it with the end of a spoon. Open your can of cream of coconut and stir well. Pour evenly over entire cake. Chill cake for 1 hour, then spread with Cool Whip and sprinkle flaked coconut over the top. Refrigerate until serving time for a minimum of 3 hours. It gets even better if you can wait overnight!