Coconut Cake

Ingredients

• 1 box yellow cake mix
• 1 can Eagle Brand milk
• 1 can cream of coconut
• 1 can coconut
• 1 large container Cool Whip
• 1 small can crushed pineapple
• 1 pkg pecan halves
• 1 jar maraschino cherries

Directions

1. Bake cake in 9 x 13 x 3-inch pan as directed on package Remove from oven and punch holes in cake while still hot
2. Pour milk over cake
3. Add cream of coconut pour crushed pineapple over this
4. Place in refrigerator until cold
5. Spread Cool Whip on cold cake sprinkle with coconut and top with pecan halves and cherries