1. Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
2. Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
3. Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.
4. Distribute the crushed pineapple evenly over the top of the cake.
5. Spread the whipped topping over the pineapple layer, covering the cake completely.
6. Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
7. Just before serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!
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