Ingredients for Tropical Coconut Cake
- 1 (13.5 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- Crushed Pineapple
- Yellow Cake Mix
- Eggs
- Oil
- Water
- 1 (8 ounce) container whipped topping, thawed
- 1 cup sweetened shredded coconut
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How to Make Tropical Coconut Cake
- Preheat oven to temperature specified on cake mix box. Prepare and bake cake according to box directions.
- While cake is baking, combine cream of coconut and sweetened condensed milk in a medium bowl. Mix well.
- Once cake is completely cool, use a wooden skewer or fork to poke numerous holes all over the top of the cake.
- Slowly pour the cream of coconut mixture evenly over the cake, allowing it to soak into the holes. Pour any remaining mixture over the top.
- Pour reserved pineapple juice evenly over the cake.
- Arrange drained pineapple chunks decoratively over the cake.
- Refrigerate for at least 2 hours, or preferably overnight.
- In a separate bowl, gently fold together thawed whipped topping and shredded coconut.
- Spread the whipped coconut mixture evenly over the chilled cake.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the topping to set. Best served cold!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
203g
Fat
66g
Carbs
22g