Ingredients

The following ingredients have 4 Servings
  • 15.25 ounce box butter recipe cake mix
  • ingredients needed to make cake ((softened butter, eggs, water))
  • 15 ounce can cream of coconut ((see my notes below))
  • 14 ounce can sweetened condensed milk
  • 15.25 ounce can crushed pineapple in juice
  • 8 ounce tub frozen whipped topping (COOL WHIP), (thawed)
  • sweetened coconut flakes, (for topping)

Instruction

  • Prepare butter cake mix according to package directions for a 9x13-inch baking dish.
  • While cake is baking, drain crushed pineapple into a bowl (saving the juice).
  • In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice.
  • Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil.
  • Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up.
  • Once cake is completely cooled, top it with crushed pineapple.
  • Then spread Cool Whip on top.
  • Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut first if you like)
  • Slice and serve.