1 box white cake mix with pudding in it
1 c. coconut

Bake cake according to directions except add the coconut, in a 9"x13" sheet cake.

When cool, poke holes with wooden spoon handle, cover top with 1 can cream of coconut. This only comes in 1 size, can usually be found in grocery market where ingredients for pina coladas or bloody Mary's are. A rather tall, narrow can. Shake it well. While pouring it onto cooled cake, do it slowly so most goes into the holes. Then cover the cake with 1 pound can drained, crushed pineapple.

Mix together 8 ounces sour cream, 1 (9 oz.) Cool Whip and 1 cup confectioners' sugar. Cover the cake with this all over top and sides. Top with more shredded coconut and then toasted almonds.