Ingredients
1 box of white cake mix (plus required oil, eggs, and water as directed on box)
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of cream of coconut
1 (8 oz) can of crushed pineapple, drained
1 (8 oz) tub of whipped topping, thawed
1/2 cup of shredded coconut, toasted
Maraschino cherries, for garnish
Preparation
1. Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
2. Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
3. Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.
4. Distribute the crushed pineapple evenly over the top of the cake.
5. Spread the whipped topping over the pineapple layer, covering the cake completely.
6. Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
7. Just before serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!
Variations & Tips
– If you’re looking to save time, toast your coconut in advance and store it in an airtight container until you’re ready to use it.
– For those who want a little extra coconut flavor, mix some shredded coconut right into the batter.
– Love nuts? Add a handful of chopped pecans or walnuts on top of the cake for added texture.
– To make this dessert a tad lighter, you can use low-fat whipped topping and low-fat sweetened condensed milk.
– And a fun little tip for the adults: brush some rum over the cake after poking holes for a more authentic piña colada experience—just make sure to keep the kiddos’ slices separate!