Cream Of Coconut - cooking recipe

Ingredients

1 box yellow cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 can crushed pineapple
1 large tub Cool Whip
fresh or frozen coconut, shredded
1/2 c. crushed pecans
cherries

Preparation

Prepare cake as directed in a 9 x 13-inch pan.
While hot, put holes in cake, then pour cream of coconut and Eagle Brand milk over cake.
Let cool.
Next, layer crushed pineapple, Cool Whip and coconut.
Top with crushed pecans and cherries.
Let set overnight in refrigerator before serving.
Keep refrigerated.