Pina Colada Cake - cooking recipe

Ingredients

3 eggs
1/3 c. oil
1 Betty Crocker sour cream white cake mix
1 (15 oz.) can crushed pineapple (juice reserved)
1 c. pina colada mix
1 (8 oz.) Cool Whip
1 can Angel Flake coconut

Preparation

Mix cake as directed on package with 3 eggs, 1/3 cup oil and substituted reserved pineapple juice plus added water to make required amount of liquid (1 1/4 cups).
Add drained, crushed pineapple.
Bake at 350\u00b0 in 9 x 13-inch pan for 30 to 35 minutes. After baking, while hot, make holes with toothpick in cake (plenty of them).
Pour pina colada mix on and spread.
Let cool.
Add Cool Whip (as icing) and cover with coconut.
Keep refrigerated. (Longer it sits, better it gets, but won't last.)