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Tropical Coconut Cake


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1 can cream of coconut
1 can Eagle Brand milk
1 large can crushed pineapple
1 box yellow cake mix
1 small bowl Cool Whip
1 cup shredded coconut

Bake cake as directed. Mix cream of coconut and Eagle Brand milk together. As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut mixture into holes and all over cake. Pour pineapple, juice and all, over cake. Refrigerate until cold. Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good.




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