1 pkg. Duncan Hines white cake mix
8 oz. cream of coconut (Holland House cocoa casa)
1 can Eagle Brand milk
1 pkg. frozen coconut
1 sm. can crushed pineapple, drained (save liquid for cake)

Use pineapple juice, if necessary to bring liquid up to amount called for in directions.

Bake cake according to directions at 350 degrees for 35 to 40 minutes. When cake is done, punch holes in it and let it cool. Mix remaining ingredients, saving 1/2 of the coconut. Pour this mixture over the cake. Top with Cool Whip. Sprinkle on the rest of the coconut.