Pineapple Coconut Cake - cooking recipe

Ingredients

1 white cake (non pudding cake)
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) Cool Whip
1 (12 oz.) bag coconut
1 (8 oz.) can coconut milk

Preparation

Bake cake as directed. With large fork, poke holes throughout cake. Pour coconut milk over cake until saturated. Refrigerate 2 hours. Spoon pineapple on top first, then add Cool Whip over top of pineapple. Sprinkle coconut over top of Cool Whip. Refrigerate for 45 minutes.
Serve. Refrigerate leftovers.