1 yellow cake mix
1 can Eagle Brand milk
1 can Lopez creme of coconut
1 can crushed pineapple
1 (12 oz.) container Cool Whip
Coconut

Prepare cake mix as directed on package in 9 x 13 inch cake pan. Cool. Poke holes in cake with handle of wooden spoon. Mix Eagle Brand and creme of coconut and pour over cake. Top with drained, crushed pineapple. Top with Cool Whip and sprinkle with coconut. Refrigerate.