Ingredients:
1 box of white mix (plus required oil, eggs, and water as directed on box)
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of
1 (8 oz) can of crushed , drained
1 (8 oz) tub of whipped topping, thawed
1/2 cup of shredded, toasted
Maraschino cherries, for garnish
PREPARATION:
1 box of white mix (plus required oil, eggs, and water as directed on box)
1 (14 oz) can of sweetened condensed milk
1 (8 oz) can of
1 (8 oz) can of crushed , drained
1 (8 oz) tub of whipped topping, thawed
1/2 cup of shredded, toasted
Maraschino cherries, for garnish
Directions
1. Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
2. Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
3. Mix together the sweetened condensed milk and . Pour this mixture over the cake, filling the holes.
4. Distribute the crushed pineapple evenly over the top of the .
5. Spread the whipped topping over the layer, covering the completely.
6. Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
7. Just before serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!
Variations & Tips
– If you’re looking to save time, toast your in advance and store it in an airtight container until you’re ready to use it.
– For those who want a little extra flavor, mix some shredded coconut right into the batter.
– Love nuts? Add a handful of chopped pecans or walnuts on top of the for added texture.
– To make this dessert a tad lighter, you can use low-fat whipped topping and low-fat sweetened condensed milk.
– And a fun little tip for the adults: brush some rum over the after poking holes for a more authentic colada experience—just make sure to keep the kiddos’ slices separate!