Ingredients:
- 1 standard box Yellow or White Cake Mix (approx. 15.25 oz)
- 3 Large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1/2 cup Unsweetened Shredded Coconut (for batter)
- 1 (14 oz) can Sweetened Condensed Milk
- 1 (20 oz) can Crushed Pineapple in Juice (drained)
- 1/2 cup Cream of Coconut (e.g., Coco Lopez)
- 1/4 cup Pineapple Juice (reserved)
- 2 tablespoons White Rum (Optional)
- 1 1/2 cups Heavy Whipping Cream (chilled)
- 1/2 cup Powdered (Confectioners') Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 1 cup Sweetened Flaked Coconut (for toasting)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch pan.
- Combine the cake mix, eggs, oil, water, and 1/2 cup of shredded coconut in a large bowl. Mix until just combined—do not overmix!
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 15 minutes.
- While the cake cools slightly, prepare the soak: Whisk together the condensed milk, drained crushed pineapple, cream of coconut, reserved pineapple juice, and optional rum in a medium bowl until fully emulsified.
- Using a long skewer or chopstick, poke holes all over the surface of the warm cake, ensuring they reach nearly to the bottom of the pan.
- Slowly and evenly pour the entire soak mixture over the top of the cake, ensuring it drips down into every hole.
- Cover the cake tightly with plastic wrap and refrigerate for a minimum of 3 hours, or preferably overnight, to allow maximum absorption.
- Toast the Garnish: Spread the 1 cup of flaked coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until golden brown and fragrant. Remove immediately to a plate to cool.
- Whip the Topping: In a clean, cold bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
- Frost the chilled cake generously with the whipped cream and sprinkle the toasted coconut flakes over the top. Slice and serve cold.