• Cooking Time: 35 minutes
  • Servings: 12-16
  • Preparation Time: 15 minutes
  • GGFG Yellow Cake mix (or mix of your choice) made according to package directions adding 1 t. coconut extract.
  • 14 oz. can sweetened condensed milk
  • 14 oz. can cream of coconut (Coco Lopez is found in alcohol mixer aisle of grocery)
  • 20 oz. can crushed pineapple
  • 2 c. heavy whipping cream
  • 1/4 c. sugar
  • 1 t. coconut extract
  • sweetened shredded coconut
  1. Bake cake according to package directions using 1 t. coconut extract to make cake in a 9" x 13" baking pan. Cool cake for 10 minutes. Using wooden dowel, punch holes evenly 1" apart all over top of cake. Mix together sweetened condensed milk and cream of coconut and pour over top of cake. Refrigerate overnight. Next day, remove cake from fridge and top with drained pineapple, spread evenly over top of cake (use juice for another purpose (such as Huli Huli Chicken). Whip 2 c. cream until stiff peaks form adding 1/4 c. sugar and 1 t. coconut extract as mixture starts to thicken. Spread whipped cream over pineapple layer and sprinkle with shredded coconut.
Pina Colada, a famous drink of rum, coconut, and pineapple also makes a delicious cake.