Cream of Coconut Cake

1 (1 lb. 2.25-oz.) box of yellow cake mix
15-oz. can of Cream of Coconut
8-oz. container Cool Whip
14-oz. can Eagle Brand Sweetened Condensed Milk
shredded coconut (enough to top rectangle cake pan cake)
chopped pecans (enough to sprinkle on top of rectangle cake pan cake)
Bake yellow cake according to directions on box in a 9x13-inch rectangle cake pan.
While cake is baking, mix with a spoon ONLY 1/2 cup of the Cream of Coconut fluid into the sweetened condensed milk in a medium-size bowl.  When cake is done and still hot, poke holes in the top with tines of a large fork.  Pour cream of coconut and sweetened condensed milk mixture over top.  Place in refrigerator to cool slightly.
Mix remainder of cream of coconut with Cool Whip and put on top of cake.  Sprinkle with coconut and pecans, using hand to slightly press coconut and pecans into frosting.  Refrigerate and serve cold.  Excellent.