Just do us all a favor and make this. It's seriously yummy, reminiscent of the Tres Leches Cake, but 100 times easier.
1 box yellow cake mix
1 cup oil
1 cup water
1 small box instant vanilla pudding
Container Cool Whip, thawed
8 oz. sweetened coconut
Bake the cake in a 9 x 13 pan according to the timed directions on the box. Remove cake from oven and, while still hot, poke holes all over it with the end of a spoon. Open 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!