Ingredients

The following ingredients have 12 Servings
  • 1 vanilla cake mix (prepared according to box directions)
  • 14 ounces sweetened condensed milk (1 can)
  • 10 ounces cream of coconut ((see notes above))
  • 15 ounces crushed pineapple (1 can)
  • 8 ounces Cool Whip (or Whipped Cream)
  • 1 cup coconut (shredded, sweetened)

Instruction

  • Prepare cake mix according to box directions for 9x13 glass baking dish.
  • Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
  • Combine sweetened condensed milk and cream of coconut until well mixed. 
  • Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator. 
  • Drain crushed pineapple and spread evenly over the top of the cake. 
  • Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
  • Cover and refrigerate until ready to serve.