Pina Colada Cake

Pina Colada Cake 1 box yellow cake mix oil (per mix directions) eggs (per mix directions) water (per mix directions) 1 can(s) crushed pineapple with juice; 20 oz 1 can(s) cream of coconut, 10 – 12 oz 1 Cool Whip whipped topping, 8 oz Bake cake mix according to package directions in 9 x 13 pan. While still warm, poke holes with end of wooden spoon into cake. Pour cream of coconut over cake. Next, spoon pineapple and juice evenly across cake top. After cooling completely, top with whipped topping. You may also garnish with toasted coconut, if you desire. Refrigerate several hours before serving. Keep refrigerated