Tropical Coconut Cake (Aka Better Than Sex Vers.1000)
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour
- Total
- 1 hour 30 minutes
- Servings
- 1 cake, 6-10 serving(s)
Categories
- Dessert
- Australian
- Baking
- Easy
Allergens
- Eggs
- Milk
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Absolutely positively scrummy cake. Make sure you make it the night before required so the flavours have time to "set".
Hands-Free Mode Off
Equipment
Cake pan, mixing bowls, skewer or chopstick, refrigerator
Ingredients
- 1 (600 g) vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 (59 g) eggs
- 1 (270 ml) can coconut cream
- 1 (395 g) can condensed milk
- 1 (450 g) can crushed pineapple
- 1 (300 ml) can Cool Whip (Dairy Whip in Australia)
- 1 cup shredded coconut
Instructions
Bake cake according to directions.
Mix coconut cream & condensed milk together.
When cake is cooked, punch holes in cake with skewer or chop stick.
Slowly pour coconut cream mixture over still warm cake and into holes all over cake.
Pour undrained pineapple over the cake. Refrigerate until cold.
Mix Dairy Whip and shredded coconut together and spread over cake.
Refrigerate overnight, keep cold until ready to serve.
You can substitute any yellow cake mix for the vanilla cake mix.
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