Coconut Pineapple Cake

1 box yellow cake mix
1 medium can cream of coconut
1 can Eagle Brand milk
1 can coconut
1 medium container Cool Whip
1 medium can crushed pineapple
crushed pecans

Bake cake in 13 x 9 inch pan that has been greased and floured according to package directions. Poke holes in the cake. While cake is baking, mix together cream of coconut and Eagle Brand milk. Pour over hot cake. Refrigerate cake until cooled completely. While cake is in the refrigerator mix together coconut, pineapple and pecan pieces. This cake tastes better if it is refrigerated overnight.