Drain Pineapple rings and crushed pineapple. Save juice.
Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.
Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.
When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.
Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.
Let cake cool completely.
Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.
Once cake has cooled, spoon onto the top and spread it over.
Enjoy!
Submitted by: Brian Thomason
