1 box yellow butter cake mix
1 can Eagle Brand sweetened condensed milk
1 can cream of coconut or pina colada mix
1 lg. can crushed pineapple, do not drain
1 (12 oz.) container Cool Whip, thawed
1 c. shredded coconut

Bake cake according to package directions using a 9 x 13 inch baking dish. After baking, while cake is still warm, punch holes in cake with end of wooden spoon every 1 1/2 inch. Pour sweetened condensed milk and pina colada or cream of coconut over surface of cake, spreading evenly. Refrigerate for 20 minutes. Spread crushed pineapple, including juice, on the cake. Refrigerate again until cake is completely chilled.

Spread Cool Whip over pineapple, then cover top with coconut. Refrigerate 2 ro 4 hours or overnight if possible. Best if done the night before.