Coconut-Pineapple Cake Recipe

1 pkg white cake mix, prepared according to package directions, and baked in 13x9x2 pan
1 can coconut milk
1 can condensed milk
1 can crushed pineapple
1 8oz Cool Whip
1/2 c flaked coconut
1/2 c toasted and chopped pecans

While cake is warm, poke holes on top - I use the handle of a wooden spatula. Pour evenly over cake the can of coconut milk followed by the condensed milk. Spread evenly on top the crushed pineapple. Spread Cool Whip over that. Sprinkle with coconut and pecans. Cover and refrigerate at least 4 hours or overnight.