Yumminess! 6 years later, this is still a favorite! I always get asked to make this
1. In a 9-by-13-inch pan, prepare and bake the white cake as directed on the package.
Second, while the cake is still warm from the oven, poke holes in it all over with the end of a wooden spoon.
Third, combine the coconut cream and sweetened condensed milk. After you’ve filled the cake’s holes, pour the mixture over top.
Fourth, top the cake with the crushed pineapple.
5 Cover the pineapple layer with the whipped topping, being sure to spread it out evenly.
Sixth, top with toasted coconut and set in the fridge for at least four hours, preferably overnight, so the cake can soak up all the flavors.
Add the maraschino cherries as a garnish right before serving. Cut, plate, and then watch as it vanishes!
Tips and Variations
PAID LISTING
If you want to save some time, roast the coconut before you need it and keep it in an airtight container.
– A Add more shredded coconut to the batter if you’d like it with a bit more coconut taste.
A Have a soft spot for almonds? To change up the texture of the cake, sprinkle some chopped walnuts or pecans on top.
– A For a little lighter dessert, try using low-fat sweetened condensed milk and whipped topping.
– A If you want to make it more like a piña colada, adults should poke holes in the cake and then spray it with rum. Just make sure the kids’ servings are kept separate!
