- Cooking Time:
- Preparation Time:
- 1 box yellow cake mix
- 1 can Eagle Brand milk
- 1 large can crushed pineapple
- 1 pkg frozen fresh coconut
- 1 large cool whip
- Bake cake according to directions on box ina 9X13 inch pan. Shile still hot, punch holes in cake and pour milk over cake. Let cool completely. Pour undrained pineapple over cake then sprinkle on coonut and sprea cool whip over entire cake. Refrigerate. Best if done ahead of time to allow flavors to blend.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!
Fun appetizers and snacks
"Pretty Food" for the home ChefSee More
Raw “Vodka Sauce”
Memere's Chocolate Chip CookiesSee More