Coconut Cream Cake

Bake cake according to package instructions.

In another bowl whisk together cream of coconut and sweetened condensed milk.

While cake is still hot, poke holes all over it with a skewer or whatever you have. Slowly pour coconut mixture all over the top of the cake so it seeps into the holes. Refrigerate til cold, about 2 hours. Spread whipped topping on top. You could sprinkle top with sweetened/toasted coconut.