Pina Colada Cake

INGREDIENTS:

• 1 box yellow cake mix
• 15 oz. cream of coconut
• 20 oz. crushed pineapple
• 12 oz. coconut
• 16 oz. Cool Whip

DIRECTIONS:

Bake cake according to package in a 12″ round cake pan. When cake is done, while still warm, pour the cream of coconut slowly over cake, using fork to let it seep down into cake. Spread with pineapple. Sprinkle with coconut. Cool completely. Just before serving cover with Cool Whip.