Coconut Creme Cake - yellow cake made per directions, 15 ounce can of Cream of coconut, large can sweetened condensed milk, pour all over the top of the warm cake. When cool, ice cake with Cool Whip. Refrigerate.
Bake a yellow cake, poke holes in it while still warm, pour a can of sweetened condensed milk over, then a jar of smuckers caramel ice cream topping. Cool, spread with Whipped Cream and sprinkle with crushed Butterfinger or Toffee! YUM!