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For cake
- 1
box yellow cake mix
- 1/2 c.
water
- 1/2 c.
pineapple juice
- 1/3 c.
vegetable oil
- 3
large eggs
For filling
- 1
(14-oz.) can sweetened condensed milk
- 1
(15-oz.) can coconut cream
- 1/4 c.
white rum
For topping
- 2 c.
whipped topping
- 1 1/2 c.
sweetened coconut, toasted
- 1 c.
pineapple wedges, for topping
- 12
maraschino cherries, for topping
Directions
-
- Step 1Preheat oven to 350° and line a 9″x13″ pan with parchment paper. In a large bowl using a hand mixer or whisk, beat together cake mix, water, pineapple juice, vegetable oil, and eggs. Pour into prepared baking pan and bake until a toothpick inserted into the center comes out clean. Let cool completely.
- Step 2In another large bowl using a hand mixer or whisk, whisk together sweetened condensed milk, coconut cream, and white rum. Using the bottom of a wooden spoon, poke holes all over cake. Pour condensed milk mixture over cake, making sure to get as much as possible in the poke holes.
- Step 3Spread whipped topping all over cake in an even layer. Sprinkle all over with toasted coconut and garnish with pineapple and cherries. Slice into squares and serve.
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Lena Abraham
Contributor
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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