Pina Colada/Coconut Cake

Here is an easy, yummy, and a bit different than the ordinary cake. It is light and fluffy. Perfect for any time of the year. People who try it rant and rave about it.

Ingredients:
-1 white cake mix with pudding already added
-1 tub of Cool Whip
-Grated Coconut
-1 - 16 oz. bottle of cream of coconut (can be found in the liquor department)
-1 can of crushed pineapple (optional) I have made the cake with pineapple and without - both YUM!

Directions:
Mix cake as directed and bake in 13X9" pan (other times I have used a sheet pan - goes further for more people). Remove from oven and while hot, punch lots of holes in the cake with a fork. Then pour 3/4 can of cream of coconut over the hot cake. Add remaining 1/4 left of Cream of Coconut to Cool Whip and fold in well. Spread on top of cooled cake and sprinkle coconut over the top. Refrigerate.
*One small can of crushed pineapple can be spread over cake between Cool Whip frosting and cake.

You won't be disappointed...I promise!!!