Southern Coconut Cake

"I have made this cake for years; never had anything except rave reviews. I am ""required"" to make it at least twice a year for my colleagues, and my family loves it as well. For Easter, use colorful jelly beans nestled in the coconut, and tinting the coconut green to look like Easter ""grass"" is a nice touch. You can use the fat-free Eagle Brand and Cool Whip Lite---still yummy but a bit less guilt-inducing. I use a meat fork to poke the holes and I twist it slightly to enlarge the holes a bit. Drizzle the Eagle Brand and Coco Lopez mixture a little at a time and spread across the top with a spatula for maximum absorption. Make sure cake is still warm when you do this, and refrigerate for several hours (or overnight) before topping with Cool Whip and coconut. This cake only gets better the next day!"