Strawberry Shortcake - cooking recipe

Ingredients

1 box yellow cake mix
1 (8 1/4 oz.) can crushed pineapple, drained
1 (15 oz.) can cream of coconut
1 qt. fresh strawberries, sliced
2 bags strawberry glaze
1 (12 oz.) carton Cool Whip

Preparation

Mix cake by directions on box.
Add drained pineapple.
Pour into oblong pan.
Bake as directed on box.
While cake is hot, poke holes in cake with meat fork.
Spread on cream of coconut; let cool.
Stir together the sliced berries and glaze.
Spread over cooled cake.
Next, spread thawed Cool Whip and chill.
Let set overnight or all day before serving.