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Ingredients
- 1 white cake (non pudding cake)
- 1 (20 oz.) can crushed pineapple, drained
- 1 (8 oz.) Cool Whip
- 1 (12 oz.) bag coconut
- 1 (8 oz.) can coconut milk
Method
- Bake cake as directed. With large fork, poke holes throughout cake. Pour coconut milk over cake until saturated. Refrigerate 2 hours. Spoon pineapple on top first, then add Cool Whip over top of pineapple. Sprinkle coconut over top of Cool Whip. Refrigerate for 45 minutes.
- Serve. Refrigerate leftovers.
