Hawaiian Cake - cooking recipe

Ingredients

1 box yellow cake mix
1 can Eagle Brand condensed milk
1 can pina colada mix or cream of coconut
1 large can crushed pineapple (do not drain)
1 large container Cool Whip
1 c. coconut

Preparation

Bake cake according to directions on package.
After baking, while cake is still warm, punch holes in cake with end of wooden spoon every inch.
Pour milk and pina colada over surface of cake. Spread evenly.
Refrigerate for 20 minutes.
Spread pineapple including juice on cake.
Refrigerate until completely cool. Spread Cool Whip and top with coconut.
Refrigerate 2 to 4 hours or overnight.
Makes 12 servings.