Pina Colada Cake - cooking recipe

Ingredients

1 Duncan Hines yellow cake mix
1 can cream of coconut
1 Eagle Brand milk
1 large (10 or 12 oz.) Cool Whip (or 1 1/2 small 8 oz.)
1 pkg. or can coconut
1 can crushed pineapple, drained

Preparation

Bake cake mix.
While cake is still hot, punch holes with ice pick or small dowel all over cake, going down to bottom of cake. Spread Eagle Brand and cream of coconut mixed together over top of cake and let run into holes.
Then spread drained pineapple over top of cake.
Let cool thoroughly.
(Put in icebox overnight if you like.)
Spread Cool Whip and coconut over cake.
Cut and serve. This cake can be frozen.
Serves 18 plus.