1 box yellow cake mix
1 can cream of coconut (from the liquor dept.)
1- 8 oz. carton of Cool Whip
1-14/15 oz. crushed pineapple
¾ to 1 cup coconut flakes
Prepare cake mix as directed on the box for a 9x13 pan.
Let cake cool, poke holes in cake, pour cream of coconut over cake and spread to cover cake completely, pour undrained crushed pineapple over top of cake and refrigerate until ready to serve.
Top with cool whip and sprinkle coconut on top.