1 (18 oz.) pkg. butter cake mix with pudding
1 (14 oz.) can sweetened condensed milk
1 (8 1/2 oz.) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple
1 (12 oz.) carton thawed whipped topping
1 (12 oz.) pkg. coconut
1 (10 oz.) jar maraschino cherries
1 pkg. crushed pecans

Grease and flour bottom only of 13x9 inch pan. Set aside.

Prepare and bake cake mix according to package directions. Punch holes in top of warm cake with small knife.

Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans.

Cover and chill at least 8 hours. Cut into squares and serve. Yields 15 to 18 servings. Keep in refrigerator.