1 c. oil
1 white cake mix
1 c. coconut
1 (20 oz.) can crushed pineapple, drained
8 oz. can cream of coconut
1 1/3 c. water
2 eggs
8 oz. Cool Whip

Swish oil in 9 x 13-inch pan. Add cake mix, coconut, pineapple, water and eggs in pan until all is stirred.

Bake at 350°F for 30 minutes. Punch top full of holes with toothpick. Pour cream of coconut over cake. Let cool completely. Spread Cool Whip on top at serving time and sprinkle with coconut. Store in refrigerator.