1 yellow cake mix (mix as directed on box)
29 oz can crushed pineapple, in juice
15 oz can coconut cream
14 oz can sweetened condensed milk
1 small pkg vanilla pudding
8 oz Cool Whip, thawed
2 cups sweetened coconut flakes, (toasted in a frying pan for 5-7 min. Watch carefully, it can burn quickly!)
Preheat oven to 350⁰. Prepare cake mix & bake in a 9x13 baking dish.
While cake is baking, drain crushed pineapple into a bowl (saving the juice).
In a separate bowl, whisk together coconut cream, sweetened condensed milk, pudding mix & ½ of the drained pineapple juice.
Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using the handle of a wooden spoon.
Pour pudding mixture evenly over cake. It will look pretty saturated, but don't worry the cake is going to soak it all up. Refrigerate until cool.
Once cake is completely cooled, top with drained crushed pineapple. Spread whipped topping evenly on top.
Sprinkle toasted coconut flakes on top.
Slice and serve. Keep cake refrigerated.
For the cake mix. you can use white, yellow, pineapple or coconut cake mixes.
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