Combine all the ingredients until smooth then pour into a greased and floured 9 x 13 pan.
Bake for 30 - 35 minutes, test if the toothpick comes out clean.
Mix together the whole can of creamed coconut & condensed milk, and using a fork, or straw, poke holes all over the top of the cake (whilst it is hot). Then slowly pour the mixture all over the cake. Leave to cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.
Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut on top of the cool whip and refrigerate for a minimum of 8 hours.