Tropical Coconut Cake

• 1 (15 ounce) can cream of coconut
• 1 (15 ounce) can sweetened condensed milk
• 1 (20 ounce) can crushed pineapple
• 1 (18 ounce) box yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 cups whipped topping
• 1 cup shredded coconut

1. Bake the cake as directed.
2. Mix the cream of coconut and sweetened condensed milk together.
3. As soon as cake is done, punch a lot of holes in cake.
4. Slowly pour the cream of coconut mixture into holes and all over cake.
5. Pour pineapple, juice and all, over cake.
6. Refrigerate until cold.
7. Mix whipped topping and shredded coconut together and spread over the cake.
8. Keep refrigerated.
9. It must be cold to taste good.
10. Make this the day before you want to eat it.

cream of coconut, condensed milk, pineapple, yellow cake, eggs, oil, water, shredded coconut

Taken from www.food.com/recipe/tropical-coconut-cake-30328 (may not work)