Make the cake in a 9"x13" pan. After it cools, poke holes all over the top
of it. Pour the cream of coconut evenly over it; if the cream of coconut is
solid, you can melt it by submersing the can in some hot water for awhile. I
usually let it sit in hot water while the cake is baking. Then spread the
crushed pineapple (drained) fairly evenly over cake. Frost with whipped
Easy, yummy, and perfect for summer!