Easy Cooking “Pineapple Coconut Cake”

For me, this was love at first bite! This cake is delicious – you must try it and let me know your opinions!


1 yellow cake mix (I use the Duncan Hine Classic Yellow Cake Mix)

  1. 1 cup water (cake mix ingredient)
  2. 13   cup vegetable oil (cake mix ingredient)
  3. 3 eggs (cake mix ingredient)

1 can coconut cream (if you have a problem finding this ingredient, because I know I did the first time I made this dessert, check the mixed alcohol drink area of the grocery store – that is where it is located at Kroger. Pictured below)

1 can condensed milk

1 20-ounce can crushed pineapple (do not drain) (I use Dole)

1 can Cool Whip 

1 cup shredded coconut


  • Prepare and bake the yellow cake according to directions using a 13×9 cake pan
  • Mix coconut cream & condensed milk together (while your cake is baking)
  • When cake is cooked, punch lots of holes in cake with a chopstick (or something similar)
  • Slowly pour coconut cream mixture over still warm cake and into holes all over the cake
  • Pour undrained pineapple over the cake, and refrigerate until cold
  • Mix cool whip and shredded coconut together and spread over cake
  • Refrigerate overnight, keep cold until ready to serve

* This cake has to be kept refrigerated when not being eaten.

* Generally, I allow the cake to reach room temperature before serving or eating.

I hope you enjoy!


Image result for poke holes in cake imagesImage result for can of crushed pineapple images

Easy Cooking “Pineapple Coconut Cake” ~~~ Yvonne James | https://www.yvonnejames.com


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