Hot-Milk Coconut Pineapple Cake - cooking recipe

Ingredients

1 yellow Duncan Hines cake mix
1 1/2 c. milk
1 (7 oz.) can Baker's Angel Flake coconut
1 (20 oz.) can crushed pineapple (in pineapple juice)
1 (12 oz.) Cool Whip
1/2 c. sugar

Preparation

Bake cake according to directions on box in a 9 x 13 x 2-inch cake pan.
After cake comes out of oven, take a fork and make holes all over cake.
Bring milk and sugar to a boil.
Remove from heat and add 1/2 can of coconut, then spoon this all over cake. Drain pineapple and spread over cake.
Refrigerate cake and after is is completely cool, mix the other 1/2 can of coconut with Cool Whip and spread over cake.