1 can cream of coconut

1 can sweetened condensed milk

1 large can crushed pineapple

1 box yellow cake mix

1 small bowl whipped cream

1 cup shredded coconut

Bake the cake according to cake mix directions. Then, mix the cream of coconut and condensed milk together, blending well. As soon as the cake is out of the oven, while still hot, punch a lot of holes in cake - I generally use a fork:) Slowly pour cream of coconut mixture into holes and all over cake. As you are pouring, spread with spoon also. Pour pineapple, juice and all, over cake. (I pour the juice first and let it saturate cake, then I spoon and spread the pineapple over cake). Refrigerate until cold. Mix whipped cream and shredded coconut together and spread over cake. Keep refrigerated. If you can bring yourself to wait that long, it is better two days later than when you first make it. Must be cold to taste good.********This one should win a blue ribbon! However, it is fattening - to look at it or even think about it might add pounds:)**********