1. Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
2. Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
3. Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.
4. Distribute the crushed pineapple evenly over the top of the cake.
5. Spread the whipped topping over the pineapple layer, covering the cake completely.
6. Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
7. Just before serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!
Variations & Tips
The Fastest Puff Pastry Appetizer
‘No one is in possession of all the facts: Andy Burnham urges people to reserve judgement over Manchester Airport
Pasta with shrimps
Bring ground beef and mushrooms together in a slow cooker for a hearty favorite
Everything you need know about tonsil stones, odd growths that seem like pimples in your throat.
Delight Your Taste Buds with Homemade Prickly Pear Jelly
