Pina Colada Cake - cooking recipe

Ingredients

1 box yellow cake mix with pudding in mix
1 large can cream of coconut
1 large can crushed pineapple
1 large container Cool Whip
1 pkg. frozen coconut
1 small jar cherries
1 can Eagle Brand milk

Preparation

Prepare cake mix as directed.
Cook in greased and floured 9 x 13-inch pan.
Leaving cake in pan, pour Eagle Brand milk, cream of coconut (mix cream of coconut well) and crushed pineapple (including juice) over cake.
Let cake cool, then top with Cool Whip.
Sprinkle with coconut; decorate with cherries.
Refrigerate overnight.