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1
Bake cake according to package.
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2
While cake is in the oven mix together the can of condensed milk with the can of cream of coconut.
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3
Set aside.
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4
Let cake cool for about 10 minutes and then with the handle of a wooden spoon poke holes into cake(lots of holes)making sure they go all the way through.
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5
Pour the can of pineapples with the juice making sure to spread it all over the cake.
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6
Next pour the milk mixture over the pineapples and if it is overflowing just a wait a few minutes while it soaks some of it up and continue pouring.
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7
Place in fridge overnight, allowing the cake to soak everything up.
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8
Take as much shredded coconut as u like and spread out on a sheet of aluminum foil and bake or broil in oven until they are toasted.
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9
I usually keep mixing them around every little bit so they all get a nice golden brown color.
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10
You can make these after making the cake while ur oven is still on and keep in a zip lock bag til the next day.
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11
Have the cool whip thawed in fridge a couple hours b4 serving.
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12
When ready to serve spread cool whip over cake and add the coconut on top.
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13
Store leftovers back in fridge immediatly
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14
Cake should be wet on the inside like a Tres Leche Cake.
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15
If not u didn't make enough holes...
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16
I make this cake in a deep glass pyrex pan.
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17
Every potluck I go to this is what I am asked to make.
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18
GOOD LUCK!
