1Cook cake as directed on box and let completely cool.
2When cooled, poke several holes in the cake. I use a wooden spoon handle. Pour can of cream of coconut over cake. Then pour can of Eagle Brand milk over cake. These 2 ingresients seep down through the cake.
3Then spread Cool Whip over the cake. Next sprinkle coconut all over cake. Garnish with the cherries for a real pina collada touch. Enjoy!