Ingredients
For the Cake:
- 1 box yellow cake mix (or white)
- 1 can (20 oz) crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup shredded sweetened coconut
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup cream of coconut (like Coco López)
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1/2 cup shredded coconut (toasted or untoasted, your choice)
- Maraschino cherries or pineapple slices (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Make the Cake Batter:
In a large bowl, combine cake mix, crushed pineapple (with juice), oil, eggs, and coconut. Mix until well combined. - Bake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. - Poke & Soak:
While the cake is still warm, poke holes all over the top using the end of a wooden spoon or a fork.
Mix the sweetened condensed milk and cream of coconut together, then pour it slowly over the cake so it soaks in. - Cool Down:
Let the cake cool completely, then spread the whipped topping over the top. - Sprinkle & Decorate:
Top with shredded coconut and garnish with cherries or pineapple if desired. - Chill & Serve:
Refrigerate at least 2 hours (overnight is even better!). Serve chilled and enjoy every dreamy bite.
Want a toasted coconut crunch on top or maybe a rum drizzle? Let me know if you’d like to dress it up!