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Made similarly to a Tres Leches cake, this coc0nut-rich cake is sure to please. The topping is out-of-this-world!
Prepare and bake the cake per the package instructions, using the required amount of eggs, water, and oil. Let cake cool in the pan for 45 minutes.
Whisk the coconut milk and cream of coconut together. Pour 1/2 cup of the mixture into a bowl, cover, and refrigerate. You will need this reserved mixture later for the topping.
After the cake has cooled for 45 minutes, poke holes all over the cake (I use a chopstick but you can use a fork). Slowly pour the remaining coconut milk mixture all over the cake. Allow the cake to rest for 10 minutes, then cover and refrigerate for at least 5 hours (but preferably overnight).
After the cake has fully chilled for several hours, toast the coconut per the package instructions. Spread the toasted coconut onto a large plate or sheet pan and allow it to cool completely.
In a bowl, whisk the chilled crushed pineapple, lemon juice, instant pudding, and the 1/2 cup of reserved coconut milk mixture. Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up some, then fold in the whipped topping until no white streaks remain.
Spread the topping over the cake and sprinkle on the toasted coconut in an even layer. You may not wish to use all of the toasted coconut, depending on how thick you want the top coconut layer to be. Refrigerate at least 1 additional hour (and preferably longer) to give the topping time to firm up. Keep refrigerated.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!