Coconut Cream Cake - cooking recipe

Ingredients

1 box yellow cake mix (with pudding)
1 (16 oz.) can sweetened condensed milk
1 (15 1/2 oz.) can cream of coconut
1 (16 oz.) can crushed pineapple, undrained
1 (16 oz.) carton whipped topping
1 (12 oz.) pkg. frozen coconut

Preparation

Bake cake according to directions for sheet cake.
When done, poke holes into cake with knife.
Mix condensed milk with cream of coconut. Spread over hot cake.
Spoon crushed pineapple with juice over cake.
Spread whipped topping over pineapple. Sprinkle coconut on top.
Best when made the day before.
Keep refrigerated.