1 box pineapple cake mix
1 can crushed pineapple
1 small container Cool Whip
1 can Eagle Brand milk
1 c. coconut
1 c. pecans, chopped

Mix cake according to box directions.

Bake in a 9 x 13 pan. Punch holes in cake with fork and pour can milk on top, then pour pineapple and juice on cake. Sprinkle on pecans. Let cool. Spread with Cool Whip. Sprinkle with coconut. Keep refrigerated.