Description
A tropical delight featuring a fluffy white cake soaked with sweetened condensed milk and coconut cream, topped with whipped cream and crushed pineapple.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (20 oz.) crushed pineapple, drained
- 1 can (14 oz.) sweetened condensed milk
- 1 cup coconut cream
- 1 cup whipped cream
- 1/2 cup crushed pineapple for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix the cake mix, water, vegetable oil, and eggs in a large bowl until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cake for 10 minutes after baking.
- Poke holes all over the warm cake with a fork.
- Combine the sweetened condensed milk and coconut cream in a bowl.
- Pour the mixture over the cake, covering the holes, and refrigerate for at least 2 hours.
- Top with whipped cream and crushed pineapple before serving.
- Slice and serve chilled.
Notes
The cake tastes even better the next day, and you can customize it with shredded coconut or macadamia nuts if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg