Ingredients
– 1 box yellow cake mix
– 3 large eggs
– 1 cup coconut milk
– 1 cup crushed pineapple, drained
– 1 cup sweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1 cup whipped topping (like Cool Whip)
– 1/2 cup coconut cream
– Maraschino cherries for garnish (optional)
Equipment Needed
– Large mixing bowl
– Electric mixer
– 9×13-inch baking pan
– Poking tool (like the end of a wooden spoon)
– Measuring cups and spoons
– Mixing spatula
– Serving platter
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, eggs, and coconut milk. I use an electric mixer for this because it makes the batter nice and fluffy! Once combined, gently fold in the crushed pineapple and 1 cup of shredded coconut. By the way, the texture and smell of this mixture are absolutely delightful and remind me of sandy beaches. Once everything is well mixed, pour the batter into a greased 9×13-inch baking pan and bake for about 30-35 minutes, or until a toothpick comes out clean. My kitchen definitely smells like a tropical paradise at this point! (See the next page below to continue steps…)