1 box yellow cake mix with pudding
1 (15 1/2 oz.) can cream of coconut
1 can Eagle Brand milk
1 sm. can crushed pineapple with juice
1 (12 oz.) carton Cool Whip
2 c. coconut

Bake cake according to package directions in 9"x13" pan. Cool and punch holes in cake with fork. Whip together cream of coconut and Eagle Brand milk, pour over cake. Spread with pineapple. Spread with Cool Whip and sprinkle coconut over cake. Let set overnight. Best when chilled before serving.