Shirley'S Coconut Cake - cooking recipe

Ingredients

1 pkg. white cake mix (mix as directed)
1 small can crushed pineapple
1 pkg. frozen coconut
1 can Coco Lopez cream of coconut (15 oz.)
1/2 can sweetened condensed milk
1 large container Cool Whip
1 pkg. frozen coconut

Preparation

Mix pineapple and 1 package frozen coconut in batter.
Mix together cream of coconut and milk.
Bake cake as directed in 9 x 13-inch pan.
After cake is baked, poke holes in cake with the end of a wooden spoon, while still hot, and pour the mixture of cream of coconut and condensed milk over cake.
Cool in refrigerator. Spread Cool Whip over top and cover with 1 package frozen coconut.