Coconut Cake - cooking recipe

Ingredients

1 box white cake mix - Duncan Hines
1 can Eagle Brand milk
1 large can pineapple, drained
16 oz. Cool Whip
7 oz. coconut

Preparation

Bake cake as directed on cake box.
When done punch holes all over cake with on ice pick. Pour Eagle Brand milk over cake.
Let cake cool.
When cool, put pineapples on top of cake.
Then pour Cool Whip on top of pineapples and sprinkle coconut on top.
Ready to eat.
Serves 10 - 12.