Pina Colada Cake - cooking recipe

Ingredients

1 white cake
1 can cream de coconut
1 can Eagle Brand milk
1 can drained crushed pineapple
Cool Whip
coconut

Preparation

Bake a white cake as directed in 13 x 9-inch pan. While it is hot, puncture holes in top of cake. Pour cream de coconut over cake, then Eagle Brand milk. Spread pineapple over the cake. Ice cake with Cool Whip and sprinkle coconut over top. Chill before serving.