Description
This light and tropical cake is infused with pineapple and coconut, topped with creamy whipped cream and sweetened condensed milk for a delightful treat.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1/2 cup coconut flakes
- 1/4 cup sweetened condensed milk
- 1 cup whipped cream
- 1/4 cup toasted coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions, but replace the water with the juice from the crushed pineapple.
- Fold the crushed pineapple and coconut flakes into the cake batter.
- Pour the batter into a greased cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is cooled, poke holes all over the top using a fork. Pour the sweetened condensed milk evenly over the cake, allowing it to soak in.
- Spread the whipped cream over the top of the cake and sprinkle with toasted coconut.
Notes
For an extra touch, you can add a few pineapple slices on top of the whipped cream before serving!
- Prep Time: 15 minutes
- Cook Time: 35 minutes