-While cake is still hot, punch holes all over it.
-Combine the condensed milk and cream of coconut and
slowly spoon over the cake.
-Spoon the pineapple and its juices over the cake.
-Refrigerate 3 hours or overnight.
-Before serving, cover with Cool Whip®
and sprinkle with coconut.
make the cake with the same ingredients, however,
with a twist. I drain teh pineapple and use the
juice in the cake mix instead of the water. Then
i stir in about 3/4 of the can of pineapple into
the the cake mix and bake. The eagle brand and
cream of coconut i do the same. for the Frosting
i use the cool whip with the remainder of the
pineapple and then top with the coconut. A hit
made the cake for my son's birthday this week,
but the combination of the condensed milk with
the cream of coconut was overwhelming too sweet
for our family. We could not eat the cake.
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