1 box white or yellow cake mix
1/3 c. cooking oil
1 1/3 c. unsweetened pineapple juice
3 eggs
1 sm. can crushed pineapple, drained
1/2 c. coconut
1 lg. carton Cool Whip
1 can cream of coconut

Mix cake mix, cooking oil, pineapple juice and eggs. Beat for 2 minutes on medium speed, then stir in coconut and pineapple. Mix well. Put into 9 x 13 inch pan. Bake at 350 degrees for 30 to 35 minutes or until done. Remove from oven and let cool. Then pour the cream of coconut over the cake, then spread with the Cool Whip and sprinkle some coconut on the Cool Whip. Put in refrigerator several hours (better if overnight). This is very rich, moist and delicious.