1 yellow butter cake mix
1 c. shredded coconut
1 (16 oz.) can cream coconut
1 (20 oz.) crushed pineapple
1 (8 oz.) carton Cool Whip

Mix cake according to directions, adding 1 cup coconut. Bake in greased 9 x 13 inch pan. When done remove from oven and poke holes in top with ice pick. While it is still hot. Sprinkle lightly with more coconut. Spread undrained pineapple and let cool. Then cover with Cool Whip and garnish with more shredded coconut. Keep refrigerated.