Ingredients
- 15 1/4 oz yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 8 oz crushed pineapple
- 1/4 cup pineapple juice
- 8 oz coconut cream
- 1/2 cup pineapple juice
- 1/2 cup coconut rum
- 8 oz cool whip
- 1/2 tsp coconut extract
- 1 cup coconut flakes
- maraschino cherries (optional)
- pineapple wedge (optional)
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
- Mix the cake mix, eggs, vegetable oil, crushed pineapple, and 1/4 cup pineapple juice until smooth.
- Pour the batter into the pan and bake for 30 minutes, until the center is set.
- Cool the cake in the pan for 35 minutes, then poke holes across the surface with a fork.
- Whisk coconut cream, the remaining pineapple juice, and coconut rum, then pour the mixture over the cake.
- Mix Cool Whip with coconut extract, spread it over the cake, top with coconut flakes, and chill for 40 minutes.
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