Pina Colada Cake - cooking recipe

Ingredients

1 yellow or pineapple cake mix
1 c. coconut
1 Cool Whip
1 can Eagle Brand milk
1 can crushed pineapple

Preparation

Bake the cake mix in a 9 x 13-inch pan.
When it cools, poke holes in the cake with a fork.
Pour the Eagle Brand milk over the cake.
Next, spread the crushed pineapple over the top.
Mix all but 1/4 of the cup of coconut with the Cool Whip.
Spread the Cool Whip over the cake, then sprinkle the remaining coconut on top. Refrigerate for 1 hour before serving.
Cake must be kept refrigerated.
This is a cool, creamy delicious cake that is guaranteed to disappear!
Dig in!