1Prepare the frosting by draining the crushed pineapple
(reserving the juice) and combining with the cool whip
and the coconut(I prefer Bakers Angel Flake) Put in
2Prepare the glaze by combining the cream of coconut
with the sweetened condensed milk in a 4 cup glass
measuring container or any other container that you
can drizzle out of. NOTE: Cream of coconut is not
coconut milk and can be found where other mixed
drink mixes are located in your store.
3Prepare the cake according to the box directions
replacing up to 1 cup of water with the reserved
pineapple juice and bake in a greased or sprayed
9x13 dish according to the box times for your
type of pan.
4When the cake is done (clean tooth pick deal)poke
holes all over(I use the blunt end of a wooden
skewer) Drizzle with the glaze starting in the
middle and working to the edges and ends stopping
occasionally to prevent it from collecting at the
sides. When cake is cool spread the whipped topping
mixture over the top and refrigerate for at least
6 hrs before serving. Cake is better the next day
and keeps up to 10 days if kept covered and refrigerated.