Despite its name, it’s non-alcoholic, but it still has all the flavor. Coconut and pineapple combine in this sinfully moist cake to create a dessert that will become a summer favorite for you.
 Cook Time 25 min. |  Prep Time 10 min. |  Serves 10+ |
Ingredients
| 1 box yellow cake mix Ingredients needed to make cake (butter, water, eggs) 1 can (14-oz.) sweetened condensed milk | 1 can (15-oz.) cream of coconut 1 container of whipping cream (Cool Whip ©) 1 can (15-oz.) crushed pineapples 1 c. shredded coconut |
Directions
- Prepare cake according to instructions on box.
- While cake is baking, drain pineapple juice from the pineapples.
- Set pineapples aside.
- Combine pineapple juice, cream of coconut, and condensed milk. Be sure to whisk thoroughly, as cream and oil of coconut will likely have separated.
- While cake is still warm, poke holes in it using a fork or similar utensil.
- Then immediately pour cream of coconut mixture all over cake.
- Let cake cool.
- Once cooled, spoon crushed pineapple onto the cake.
- Then top with whipping cream and then coconut.
- Store in refrigerator.
- Cake is best after it has set for several hours.