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1
Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
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2
In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
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3
Bake as directed per pan size on box. Don't overbake.
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4
Cool 15 minutes.
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5
While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
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6
Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
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7
Poke holes into cake using a fork, straw, or even a kabob stick.
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8
Carefully spoon evenly over warm cake allowing liquid to soak into holes.
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9
Put cake into the fridge to cool completely.
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10
Frosting:
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11
Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
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12
Frost cake with prepared whipped cream. Cover cake with remining coconut.
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13
Keep and store in refrigerator until ready to serve.
