Christmas Coconut Cake

Ingredients:
1 package (18 oz. size) butter cake mix with pudding
1 can (14 oz. size) sweetened condensed milk
1 can (8-1/2 oz. size) cream of coconut
1 can (15-1/4 oz. size) crushed pineapple
1 carton (12 oz. size) cool whip
1 package (12 oz. size) coconut
1 jar (10 oz. size) maraschino cherries
1 package crushed pecans


Directions:

Grease and flour bottom only of 13x9" pan. Set aside.
Prepare and bake cake mix according to package directions.
Punch holes in top of warm cake with small knife.
Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake.
Top with whipped topping. Sprinkle coconut on cake.
Decorate with cherries and pecans. Cover and chill at least 8 hours.
Cut into squares and serve. Keep in refrigerator.