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Tropical Coconut Cake

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“My daughter's 5th grade cooking class found this on the Internet and made it as a project. All the parents inhaled this cake!”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) can cream of coconut
  • 1 (15 ounce) can sweetened condensed milk
  • 1 (20 ounce) can crushed pineapple
  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 2 cups whipped topping
  • 1 cup shredded coconut

Directions

  1. Bake the cake as directed.
  2. Mix the cream of coconut and sweetened condensed milk together.
  3. As soon as cake is done, punch a lot of holes in cake.
  4. Slowly pour the cream of coconut mixture into holes and all over cake.
  5. Pour pineapple, juice and all, over cake.
  6. Refrigerate until cold.
  7. Mix whipped topping and shredded coconut together and spread over the cake.
  8. Keep refrigerated.
  9. It must be cold to taste good.
  10. Make this the day before you want to eat it.

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