Pina Colada Cake

1 (18 ½-ounce) box white cake mix

1 (14-ounce) can sweetened condensed milk

1 (15-ounce) can cream of coconut

1 (20-ounce) can crushed pineapple, well drained

1 (12-ounce) container frozen Cool Whip, thawed

1 (6-ounce) package frozen flaked coconut, thawed

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan and bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven. Prick holes in top of hot cake with a fork or ice pick. Mix sweetened condensed milk and cream of coconut in a small bowl; immediately pour over the hot cake. Cool cake completely in the pan on a wire rack at room temperature. Spread pineapple over cake. Then spread Cool Whip over pineapple. Sprinkle top evenly with coconut. Cover and refrigerate overnight until ready to serve.

Submitted by: Alisa L. Pate