1 yellow cake mix
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 (15.25 oz) can crushed pineapple in juice
1 (8oz.) Cool Whip, thawed
coconut flakes
Bake cake according to package directions. Poke holes in it while it's hot with a fork.
Drain pineapple into a bowl (saving juice).
Mix cream of coconut, milk and juice. (When you open the can of cream of coconut you will probably see that some of the coconut oil and cream have separated, so it's really important to whisk this mixture so you get it combined and most of the lumps out). Once combined, mixture will be thin.
Pour mixture evenly over cake getting it into the holes.
Cool completely before spreading pineapple over top, followed by Cool Whip, then coconut.
Keep refrigerated.
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