| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Oil, eggs, and water | As directed on the box |
| Sweetened condensed milk | 1 (14 oz) can |
| Cream of coconut | 1 (8 oz) can |
| Crushed pineapple, drained | 1 (8 oz) can |
| Whipped topping, thawed | 1 (8 oz) tub |
| Shredded coconut, toasted | 1/2 cup |
| Maraschino cherries | For garnish |
Instructions:
- Prepare and bake the cake:
- Preheat your oven as directed on the cake mix box.
- Mix and bake the white cake in a 9×13 inch pan according to the package instructions.
- Poke holes in the cake:
- 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.
- Add the creamy mixture:
- Mix together the sweetened condensed milk and cream of coconut.
- Pour this mixture over the cake, filling the holes.
- Add the pineapple:
- Distribute the crushed pineapple evenly over the top of the cake.
- Top with whipped topping:
- Spread the whipped topping over the pineapple layer, covering the cake completely.
- Toast the coconut:
- Sprinkle the toasted coconut over the whipped topping.
- Refrigerate:
- Refrigerate the cake for at least 4 hours, or overnight, to let the cake absorb all the flavors.
- Garnish and serve:
- Just before serving, garnish with maraschino cherries.
- Slice, serve, and enjoy
