Pina Colada Cake - cooking recipe

Ingredients

1 box pineapple supreme cake mix
1 (16 oz.) can cream of coconut
1 can Eagle Brand milk
1/4 c. lemon juice
1 (12 oz.) carton Cool Whip
1 c. coconut

Preparation

Bake according to package directions; punch holes into hot cake and pour coconut cream over hot cake.
Refrigerate 30 minutes.
Mix Eagle Brand and lemon juice; pour over cake and refrigerate 2 hours.
Mix Cool Whip and coconut; spread over cake and refrigerate until serving.