Coconut Cake - cooking recipe

Ingredients

1 box white or yellow cake mix prepared according to pkg. directions
1 (14 oz.) sweetened condensed milk
1 (8 1/2 oz.) can cream of coconut
1 (15 1/2 oz.) can crushed pineapple, drained
1 (8 oz.) nondairy whipped topping
1 (12 oz.) pkg. frozen coconut, thawed

Preparation

Grease and flour the bottom only of a 9 x 13-inch pan; set aside.
Pour prepared cake mix batter into pan and bake according to directions.
Remove cake from oven; using a large fork, poke holes in cake.
Combine condensed milk and cream of coconut; pour over warm cake.
Spread pineapple over cake.
Cool completely. Spread whipped topping over all and sprinkle with coconut.
Cover and chill at least 8 hours before serving.
Cut into squares to serve.