Ingredients:

One white cake mix
1 can condensed sweet milk
1 can Crème de coco
1 tub of Cool Whip topping
1/2 bag of shredded coconut

Bake the white cake in an oven according to the directions on the box. After the cake cools completely, poke holes in the cake with the handle of a wooden spoon. Pour the can of condensed sweet milk into the holes and let settle. Pour the Crème de coco into the holes and let settle. After that settles top the entire cake evenly with Cool Whip topping. Then top the entire cake with shredded coconut. Place in the refrigerator for at least 2 hours before serving.

Enjoy.