1 box white cake mix (without pudding)
1 (8 oz.) can cream of coconut (supermarket liquor section)
1 (16 oz.) can crushed pineapple
8 oz. whipped cream
1/4 pkg. coconut, toasted

Bake the cake in a 9 x 13 inch pan according to the package directions. Remove cake from oven and immediately punch holes in it with the handle of a wooden spoon. While cake is hot, pour the cream of coconut over the entire surface. Spoon a layer of crushed pineapple over cake. Cool completely.

Spread the whipped cream over the cake and garnish with toasted coconut and put in the refrigerator. This dessert is best made 24 hours in advance.