1 box yellow cake mix
1 can Eagle Brand milk
1 (20 oz.) can crushed pineapple, drained
1 carton Cool Whip
1 c. coconut or 1 c. chopped nuts

Bake cake as per directions. While hot out of oven, poke holes in cake with large fork or handle of wooden spoon, pour or spoon can of milk over cake. Let cool and spread with crushed pineapple, then Cool Whip, then sprinkle with coconut. Keep in refrigerator, will keep for days.