1 (18.5 oz.) pkg. butter cake mix with pudding
1 (14 oz.) can sweetened condensed milk
1 (8 1/2 oz.) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool Whip, thawed
1 (12 oz.) pkg. frozen coconut, thawed

Grease and flour bottom only of a 13 x 9 baking pan; set aside. Prepare and bake cake mix according to package directions for a 13 x 9 cake.

Punch holes in top of cake with a small knife. Combine condensed milk and cream of coconut; pour over warm cake. Cool cake.

Spread pineapple over cake; top with whipped topping. Sprinkle coconut over topping. Cover and chill at least 8 hours. Cut cake into squares to serve. Yield 15 to 18 servings.