coconut cream cake

Name: Coconut Cream Cake
Cuisine: American
Ingredients: 1 box(es) yellow cake mix with pudding; 1 can(s) (16 ounces) crushed pineapple, undrained; 1 can(s) (16 ounces) sweetened condened milk; 1 - (16 ounces) whipped topping; 1 can(s) (15 1/2 ounces) cream of coconut; 1 package(s) (12 ounces) coconut

18 Pinches

Jeannie Price

Emporia, KS

Updated on Mar 26, 2016

This cake is best when made the day before and kept refrigerated.

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Ingredients

1 box yellow cake mix with pudding
1 can (16 ounces) crushed pineapple, undrained
1 can (16 ounces) sweetened condened milk
1 - (16 ounces) whipped topping
1 can (15 1/2 ounces) cream of coconut
1 package (12 ounces) coconut

How To Make coconut cream cake

Step 1

Bake cake according to directions for sheet cake.

Step 2

When cake is done, poke holes into cake with a knife. Mix condensed milk with cream of coconut. Spread mixture over hot cake.
Step 3

Spoon crushed pineapple with juice over cake. Spread whipped topping on top.
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