1 pkg. pineapple cake mix or yellow cake mix
20 oz. can crushed pineapple, drained (reserve juice)
small can pina colada (cream of coconut mix)
8 oz. carton frozen whip topping
1 small can shredded coconut

Bake cake as directed on package, using pineapple juice and enough water to equal liquid; add pineapple to batter.

Bake in 9 x 13-inch pan.

Punch holes in hot cake with handle of wooden spoon. Make as many holes as possible without tearing cake. Shake can of pina colada or cream of coconut well. Pour this over cake after cake is thoroughly cooled. Spread with whipped topping and top with shredded coconut. Refrigerate for several hours or overnight.