|Here is a cake I have been making for years. This is the perfect cake to feel like you just went on vacation to a tropical island. Fresh, light, sweet and oh so decadent.|
Cream of Coconut Cake
1 box coconut cake mix or yellow
3/4 cup water
1/3 cup oil
1 can (8 ounce) crushed pineapple with liquid
In a bowl using an electric mixer add the cake mix, pineapple with juice, water, eggs and oil. Beat till light and fluffy around 4 minutes.
Pour into a greased 13x9 sheet cake pan that has been sprayed with cooking oil.
Bake at 350 until middle is set for around 35 minutes or when toothpick comes out clean. Remove from oven and poke holes in the cake evenly on top. Pour the mixture below while still hot.
1 can cream of coconut (12 ounce)
1 can (14 ounce) sweetened condensed milk (1/4 cup coconut rum optional for an adult version)
shredded coconut to sprinkle on top evenly around 1/2 cup or more
1- 8 ounce tub of whipped topping or real whipped cream
Mix the cream of coconut and condensed milk in a bowl and rum is using. Pour over hot poked cake.
Cool cake completely. Spread whipped cream topping over the cake and garnish with coconut. Refrigerate before serving.
+claudia lamascolo Author