1Add 1/2 package vanilla pudding mix into cake mix and prepare as directed on box in a 13x9 pan.
2While cake is baking, mix the cream of coconut and condensed milk. Right out of the oven, poke holes in the cake with the handle of a large wooden spoon. (The bigger the holes the more moist the cake will be.) Pour cream of coconut & condensed milk mixture over cake and spread into the holes. Keep spreading it as it will pool on the sides of the cake.
3After the cake cools, frost with Cool Whip or whipped cream. Makes an excellent dessert after Easter dinner.