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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 12 |
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If you like coconut this cake is a dream come true. Make it and let it sit in fridge for at least 12 hours. It is really moist & delicious. I once again have no idea where I got this recipe. Ingredients:
1 white cake mix |
1 can sweeteened condensed milk |
1 can cream of coconut |
3/4 c. pineapple juice |
1 container cool whip |
1 bag of flaked coconut |
pineapple chunks for trimming (optional) |
Directions:
1. Make cake according to package directions for a 9 x13 pan.
2. When done leave cake in pan and while still hot poke full of holes. I use a wooden spoon handle.The more holes you poke in the better.
3. Mix cream of coconut,milk and pineapple juice together then pour all over the top of the hot cake.
4. Put in fridge for 2 hours to cool.
5. Spread the cool whip on top and sprinkle with as much coconut as you like on top.
6. Put in fridge and try to leave for 10 more hours until it is good and chilled.(If you can wait that long)
7. When served you can add a pineapple chunk or two to each piece.
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