Here's what I added to the cookbook. This cake is frigging AWESOME. It's super moist, sort of like pound cake. I've made it a gazillion times. It's really easy and people rave. The hardest thing about it is finding the cream of coconut (either in the hispanic food aisle, or by mixed-drink ingredients - also called creme de coco).
Beat together an 18.25 oz. box white-cake mix, half of a 12 oz. can cream of coconut, 4 eggs, 1/4 cup vegetable oil, and 2 cups flaked coconut; bake in a generously greased 12-cup bundt pan at 350 degrees for 45 minutes. Brush with remaining cream of coconut while warm.