1 pk Yellow cake mix
1 lg Can crushed pineapple
1 c Sugar
1 cn Cream of coconut
(such as coco lopez) 1 lg Container cool whip
1 pk Frozen coconut
Bake cake in 9 x 13″ pan. Heat the can of pineapple and juice with 1 c. sugar until the sugar is dissolved. As soon as the cake is done, poke holes all over. Slowly pour the cream of coconut over cake and spread. Sprinkle the coconut over the top of the cake and pour the pineapple mixture over the top. Cover with Cool Whip and sprinkle with coconut. Refrigerate several hrs. before serving. Bette Leland —–