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Ingredients
- 1 box butter recipe cake mix
- ingredients needed to make make (softened butter, eggs, water
- 1 (15 oz.) can Cream of Coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (15.25 oz) can crushed pineapple juice
- 1 (8 oz) tub frozen whipped topping, thawed
- sweetened coconut flakes, for topping
Preparation
Step 1
Prepare butter cake according to package directions.
While cake is baking, drain crushed pineapple into a bowl - save juice.
In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice
When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin.
Once cake is done, take it out of the oven.
While cake is still warm, begin poking holes in the top.
Then pour cream of coconut mixture evenly over cake.
Make sure you cover it with some plastic wrap or a lid.
It will look pretty saturated, but not to worry, the cake will soak it all up.
Once cake is completely cooled (after about 30 minutes) top it with crushed pineapple, then spread Cool Whip on top. Sprinkle shredded coconut on top of the Cool Whip.
Cake needs to be refrigerated.