1 box Duncan Hines yellow cake mix
1 (15 oz.) can coco lopez (cream of coconut)
1 can condensed milk
1 sm. container Cool Whip
1 (6 oz.) pkg. frozen coconut, thawed
1 c. crushed pineapple, drained

Mix and bake as directed on box in a 13 x 9 x 2 inch pan. Cool cake in pan 20-25 minutes. Leave cake in pan and poke deep holes through top of cake with a meat fork. Space holes about 1 inch apart. Slowly pour can of Coco Lopez over cake, spread pineapple over cake. Pour can of condensed milk over cake.

Cover with foil and refrigerate overnight. The next day spread Cool Whip over cake. Sprinkle coconut over top of Cool Whip.