1 (9"x13") white cake, baked according to pkg. & cooled in pan
1 can creme de cacao
1 (16 oz.) can crushed pineapple
1 (8 oz. or larger) Cool Whip, thawed
Coconut

After cake has cooled, with handle end of wooden spoon. make several holes in cake. Pour creme de cacao over cake allowing to seep into holes. Top with well drained crushed pineapple. Top pineapple with Cool Whip. Sprinkle coconut over Cool Whip. Refrigerate until serving, keep refrigerated.