Instructions:
In a 9-by-13-inch pan, prepare and bake the white cake as directed on the package.
While the cake is still warm from the oven, poke holes in it all over with the end of a wooden spoon.
Combine the coconut cream and sweetened condensed milk. After you’ve filled the cake’s holes, pour the mixture over the top.
Top the cake with the crushed pineapple.
Cover the pineapple layer with the whipped topping, spreading it out evenly.
Sprinkle toasted coconut on top and refrigerate for at least four hours, preferably overnight, to allow the cake to soak up all the flavors.
Add the maraschino cherries as a garnish right before serving. Cut, plate, and enjoy!
Tips and Variations:
If you want to save time, toast the coconut ahead and store it in an airtight container.
Increase the shredded coconut in the batter for a stronger coconut flavor.
Sprinkle chopped almonds, walnuts, or pecans on top for a variation in texture.
Use low-fat sweetened condensed milk and whipped topping for a lighter dessert.
For an adult twist, poke holes in the cake and drizzle with rum. Be sure to keep kids’ servings separate.
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