Ingredients

Yield: 16 servings

1 white cake mix (without pudding)
1 3-ounce box instant coconut pudding mix
3 large eggs
1/4 cup oil
1 1/4 cups water
Large can cream of coconut
1 9-ounce container Cool Whip, thawed
1 cup shredded coconut

Directions

Combine cake mix, pudding mix, eggs, oil, and water in large mixing bowl; beat at medium speed for 2 minutes. Pour batter into greased and floured 9 X 13-inch pan. Bake at 350 degrees 30 minutes or until done. While still hot, poke pencil-size holes all over top of cake. Spread coconut cream over cake. Cool. Frost with Cool Whip and sprinkle with coconut. Store in refrigerator.

Each serving contains 445 calories, 32g fat, 38g carb, 239mg sodium, 40mg cholesterol.