Pina Colada Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 (15 oz.) Coco Lopez (Blue Label) cream of coconut
1 (14 oz.) Eagle Brand sweetened condensed milk
1 (8 1/4 oz.) crushed pineapple
1 large Cool Whip
a small amount of coconut

Preparation

Bake cake
as
directed in a 13 x 9-inch pan.
Let cake cool. Punch
holes
in
cake.
Pour cream of coconut and condensed
milk over cake.\tDrain juice off of crushed pineapple, then
spread crushed pineapple over cake.
Spread Cool Whip on top
of
cake, then
sprinkle
coconut
on top.
Keep cake in refrigerator.