1 box white cake mix
15 oz cream of coconut
14 oz condensed milk
8 oz. crushed pineapple
12 oz frozen whipped topping
6 oz frozen shredded coconut
Mix & bake cake according to instructions on box. Bake in a 13x9 oblong pan. Punch holes in cake while still hot. Spread undrained pineapple over top of cake. Mix coconut cream & milk, & pour over cake. Let cool & spread whipped topping over cake. Spread coconut over top. Keep covered so it will stay moist. Keep in refrigerator.
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