Coconut Swine Cake - cooking recipe

Ingredients

1 box butter cake mix
1 can Eagle Brand milk
1 large can crushed pineapple
1 small can crushed pineapple
1 large container Cool Whip
1 large pkg. frozen coconut

Preparation

Drain 2/3 cup pineapple juice for batter.
Bake cake as directed using juice instead of water using 13 x 9 x 2-inch pan. While cake is hot, punch holes in it with fork and spread Eagle Brand milk on top.
Let cool completely.
Spread crushed pineapple and juice on top of cake.
Then spread Cool Whip on top.
Sprinkle with coconut.
Keep in refrigerator.