Tropical Coconut Cake
Ingredients
- 1 (15 ounce) can cream of coconut ⓘ
- 1 (15 ounce) can sweetened condensed milk ⓘ
- 1 (20 ounce) can crushed pineapple ⓘ
- 1 (18 ounce) box yellow cake mix ⓘ
- 3 eggs (or as called for by your cake mix) ⓘ
- 1/3 cup oil (or as called for by your cake mix) ⓘ
- 1 1/3 cups water (or as called for by your cake mix) ⓘ
- 2 cups whipped topping ⓘ
Instructions
- Bake the cake as directed.
- Mix the cream of coconut and sweetened condensed milk together.
- As soon as cake is done, punch a lot of holes in cake.
- Slowly pour the cream of coconut mixture into holes and all over cake.
- Pour pineapple, juice and all, over cake.
- Refrigerate until cold.
- Mix whipped topping and shredded coconut together and spread over the cake.
- Keep refrigerated.
- It must be cold to taste good.
- Make this the day before you want to eat it.
Nutrition & Diet Analysis (per serving)
640
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).