Bake cake according to package.

While cake is in the oven mix together the can of condensed milk with the can of cream of coconut. Set aside.

Let cake cool for about 10 minutes and then with the handle of a wooden spoon poke holes into cake(lots of holes)making sure they go all the way through.

Pour the can of pineapples with the juice making sure to spread it all over the cake.

Next pour the milk mixture over the pineapples and if it is overflowing just a wait a few minutes while it soaks some of it up and continue pouring.

Place in fridge overnight, allowing the cake to soak everything up.

Take as much shredded coconut as u like and spread out on a sheet of aluminum foil and bake or broil in oven until they are toasted. I usually keep mixing them around every little bit so they all get a nice golden brown color. You can make these after making the cake while ur oven is still on and keep in a zip lock bag til the next day.

Have the cool whip thawed in fridge a couple hours b4 serving. When ready to serve spread cool whip over cake and add the coconut on top.

Store leftovers back in fridge immediatly

Cake should be wet on the inside like a Tres Leche Cake. If not u didn't make enough holes...

I make this cake in a deep glass pyrex pan. Every potluck I go to this is what I am asked to make. GOOD LUCK!