Moist and very good. Holes are poked in a sheet cake, and sweetened coconut milk and pineapple juice are poured over to soak in. Whipped topping is spread on after it cools.
Original recipe makes 1 – 9×13 inch pan
1 (18.25 ounce) package white cake mix
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can cream of coconut
3/4 cup pineapple juice
1 (16 ounce) container frozen whipped topping, thawed
- Prepare and bake white cake mix according to package directions for a 9×13 inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut, sweetened condensed milk and pineapple juice together. Pour over the top of the hot cake. Let cake cool completely then frost with the whipped topping. Keep cake refrigerated
Calories: 397 kcal
Carbohydrates: 59.2 g
Cholesterol: 8 mg
Fat: 16.7 g
Fiber: 0.4 g
Protein: 4.1 g
Sodium: 259 mg