YIELDS: 12 SERVINGS
1 box yellow cake mix
1/2 c. water
1/2 c. pineapple juice
1/3 c. vegetable oil
3 large eggs
1 (14-oz.) can sweetened condensed milk
1 (15-oz.) can coconut cream
1/4 white rum
2 c. whipped topping
1 1/2 c. sweetened coconut, toasted
1 c. pineapple wedges, for topping
12 maraschino cherries, for topping
PREP TIME: 0:10
TOTAL TIME: 1:10
- Preheat oven to 350° and line a 9″x13″ pan with parchment paper. In a large bowl using a hand mixer or whisk, beat together cake mix, water, pineapple juice, vegetable oil, and eggs. Pour into prepared baking pan and bake until a toothpick inserted into the center comes out clean. Let cool completely.
- In another large bowl using a hand mixer or whisk, whisk together sweetened condensed milk, coconut cream, and white rum. Using the bottom of a wooden spoon, poke holes all over cake. Pour condensed milk mixture over cake, making sure to get as much as possible in the poke holes.
- Spread whipped topping all over cake in an even layer. Sprinkle all over with toasted coconut and garnish with pineapple and cherries. Slice into squares and serve.