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1 baked yellow cake in a 13x9 pan 1 14 oz. can sweetened condensed milk 1 15 oz. can cream of coconut 1 20 oz. can crushed pineapple, undrained 1 pt. whipping cream, whipped and sweetened to taste or 1 12 oz. container frozen whipped topping 1 12 oz. package shredded coconut While cake is warm, punch holes all over it. Mix the condensed milk and cream of coconut and spoon slowly over the cake. (It takes some time to soak in, so be patient.) Spoon pineapple and its juice over the cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream and sprinkle with coconut. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |