Coconut Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand milk
1 can cream of coconut
1 can coconut
1 large container Cool Whip
1 small can crushed pineapple
1 pkg. pecan halves
1 jar maraschino cherries

Preparation

Bake cake in 9 x 13 x 3-inch pan, as directed on package. Remove from oven and punch holes in cake while still hot.
Pour milk over cake.
Add cream of coconut; pour crushed pineapple over this.
Place in refrigerator until cold.
Spread Cool Whip on cold cake, sprinkle with coconut and top with pecan halves and cherries.