1 box deluxe yellow cake mix
1 sm. bag coconut
1 lg. can Coco Casa
1 can Eagle Brand milk
1 sm. carton whipped cream
1 lg. can crushed pineapple

Prepare cake mix as directed, but add 1/2 the bag coconut. Bake in oblong pan. Mix Eagle Brand and the Coco Casa. While cake is still hot, poke a lot of holes in it (I use a straw) and slowly pour the mixture over the cake. Mix remaining coconut with the whipped cream and ice the cake with it. Keep refrigerated.