1 Duncan Hines or Betty Crocker mix - Butter Recipe
3 eggs
1 stick butter
1 c. water

Mix all and cook according to directions on box in a 9x13 inch baking dish.

FROSTING:

1 lg. carton sour cream
1 can Eagle Brand condensed milk
1 can creme of coconut
2 c. powdered sugar, sifted
12 oz. frozen coconut, thawed
1 lg. can crushed pineapple
12 oz. container Cool Whip

When cake is done, remove from oven and stick holes in cake with a fork. Mix creme of coconut and Eagle Brand together. Pour over hot cake. Cool completely.

Pour can of drained pineapple over cake and spread evenly.

Mix powdered sugar, Cool Whip, and sour cream. Mix well and spread on cooled cake.

Sprinkle thawed coconut on top. Serve cake cold.