Pina Colada Cake - cooking recipe

Ingredients

1 yellow cake mix
1 can Eagle Brand milk
1 (8 oz.) carton Cool Whip
1 small can crushed pineapple
1 can creme de coconut
1/2 c. chopped pecans
1/2 c. coconut

Preparation

Mix cake according to directions on box.
Add crushed pineapple and bake.
When cake is done, stick holes in it with wooden spoon handle, 1 inch apart.
Mix Eagle Brand milk, creme de coconut and pecans. Pour over cake while hot.
Cool cake.
Frost with Cool Whip.
Sprinkle with coconut.
Keep in refrigerator.