Pineapple-Coconut Cake

Helen Greene, Friend of the Whisman Family

• 1 yellow cake mix (Betty Crocker)
• 1 can crushed pineapple, with juice
• coconut, shredded and toasted
• Cool Whip

Prepare cake; do not ice.

Layer top with pineapple, including juice.

Layer top with Cool Whip.

Sprinkle top with coconut.

Refrigerate 15 min. or more to let juice soak into cake.

Keep refrigerated.

Simple, moist cake.