Step 1

Prepare cake mix according to box directions for 9x13 glass baking dish.

Step 2

Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.

Step 3

Combine sweetened condensed milk and cream of coconut until well mixed.

Step 4

Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.

Step 5

Drain crushed pineapple and spread evenly over the top of the cake.

Step 6

Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.

Step 7

Cover and refrigerate until ready to serve.