Ingredients
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1/2 cup shredded sweetened coconut
- 1/3 cup vegetable oil
- 3 large eggs
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup crushed pineapple (with juice)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup shredded coconut, toasted (optional)
Instructions
- Preheat Oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Cake Batter: In a large bowl, combine cake mix, crushed pineapple (with juice), shredded coconut, oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Poke and Pour: While the cake is still warm, use a skewer or fork to poke holes all over the top. Slowly pour the sweetened condensed milk evenly over the cake so it soaks in.
- Cool Completely: Allow the cake to cool completely to room temperature.
- Frost: In a bowl, gently fold crushed pineapple into the whipped topping. Spread this mixture over the cooled cake.
- Top It Off: Sprinkle with toasted coconut for extra flavor and texture.
- Chill & Serve: Refrigerate for at least 2 hours before serving. Enjoy your dreamy tropical delight!
Would you like a version without boxed cake mix or a coconut-free version?