Tropical Coconut Cake
My daughter's 5th grade cooking class found this on the Internet and made it as a project. All the parents inhaled this cake!
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INGREDIENTS
Nutrition- 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
- 1⁄3cup oil (or as called for by your cake mix)
- 1 1⁄3
- 2cups whipped topping
- 1cup shredded coconut
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DIRECTIONS
- 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.
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