Add one 3-1/2 oz can flaked coconut to 1 pkg white cake mix. Prepare mix and bake according to package directions. Bake in tube pan. While hot, punch holes in cake and pour one 8 oz can coconut cream in holes. Let stand 5 minutes. Remove from pan.

Icing: Combine one 19 oz carton Cool Whip, one 3-1/2 oz can flaked coconut and one sm can crushed pineapple (drained). Refrigerate.