1 pkg. Duncan Hines butter recipe golden cake mix, per directions
1 lg. carton sour cream
1 can condensed milk (Eagle Brand)
2 c. powdered sugar, sifted
1 can cream of coconut
1 (12 oz.) can whipped topping
1 (12 oz.) pkg. frozen coconut
1 lg. can crushed pineapple, drained

Mix cake according to directions: 1 stick butter, 3 eggs and 1 cup water; beat until well blended. Bake cake in 9 x 13 inch pyrex dish. When done, stick holes all over top of cake.

Mix cream of coconut and Eagle Brand milk. Pour on cake while still hot; let cool. Pour can of pineapple over cake when it has cooled.

Mix powdered sugar, Cool Whip topping and sour cream together. Spread this mixture over pineapple. Sprinkle thawed coconut over top of cake. Serves 16-18. This recipe freezes well.