---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
       1 pk Yellow cake mix
       1 lg Can crushed pineapple
       1 c  Sugar
       1 cn Cream of coconut
            (such as coco lopez)
       1 lg Container cool whip
       1 pk Frozen coconut
   Bake cake in 9 x 13 pan. Heat the can of pineapple and juice with 1 c.
   sugar until the sugar is dissolved. As soon as the cake is done, poke holes
   all over. Slowly pour the cream of coconut over cake and spread. Sprinkle
   the coconut over the top of the cake and pour the pineapple mixture over
   the top. Cover with Cool Whip and sprinkle with coconut. Refrigerate
   several hrs. before serving. Bette Leland