Bake yellow cake mix according to directions on box.
Poke with knife
Pour 1 regular size cream of coconut can over hot cake.
Drain 1/2 juice from 16 oz can crushed pineapple. Spread remaining contents over hot cake reserving some. Let cake cool - Spread Cool whip over cake. Top with remaining pineapple and shredded coconut. Keeps well in refrigerator for several days.
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