Pina Colada Cake - cooking recipe

Ingredients

1 can Eagle Brand milk
1 pkg. frozen coconut
1 c. cream of coconut
1 box yellow cake mix
1 small can crushed pineapple
1 large Cool Whip

Preparation

Bake
in
a
9
x 13-inch pan a yellow cake according to directions
on the box.
After the cake is done, punch holes in it with
a wooden spoon.
Mix milk, coconut and cream of coconut; pour
over
the cake.
Pour 1 small can crushed pineapple with juice.
Mix
1
large
container of Cool Whip with frozen coconut. Spread
over cake.
Wrap in foil and store in refrigerator for 24 hours.