“Easy to make...even easier to devour! NOTE: Time includes refrigeration before serving”
3hrs 40mins

Ingredients Nutrition

  • 18 14 ounces pineapple cake mix (it's one regular sized box. Duncan Hines makes a good one, or you can substitute yellow cake mix)
  • 1 -3 egg (according to cake mix box directions)
  • 12 cup butter (according to cake mix box directions) or 12 cup oil (according to cake mix box directions)
  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (14 ounce) can crushed pineapple
  • 1 (8 ounce) container Cool Whip Free
  • 1 12 cups shredded coconut


  1. Bake cake according to directions in 9x13" baking dish or bundt pan.
  2. Mix coconut milk and condensed milk together.
  3. When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
  4. Pour milk mixture in holes & on top of cake.
  5. Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
  6. Let cake cool.
  7. Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
  8. Refrigerate 2-3 hours before serving.

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