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.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
397 Calories
Recipe Instructions
Step 1
Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Step 2
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
