Bake the yellow cake as directed on box, but also
adding 1 tsp. of coconut extract and a handful of
shredded coconut to the batter. After the cake is
baked, use the handle of a wooden spoon to poke holes
in the top of the cake. Mix together 1 can cream of
coconut and 1 can of condensed milk. Pour slowly over
hot cake, allowing mixture to soak into the cake. When
completely cool, top with one large carton of Cool
Whip. Sprinkle additional coconut on top.
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