Ingredients:

1 packet white cake mix
1 can Comelle
1 cup cream of coconut
1 container cool whipped cream
1 cup flaked coconut
½-3/4 up chopped pecans

Procedure:

Mix white cake and bake in “9x13” pan. When done, punch holes all over the cake with wooden dowel. Pour condensed milk and coconut cream over the cake while still warm. Allow to cool a little and spread with cream topping. Sprinkle with coconut flakes and pecans. Refrigerate and serve.