Bette's Coconut Delight Cake
Submitted by billiken9
Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis cake is what happens when a pina colada crash-lands into a 9×13 pan, and honestly, everyone wins.
Bette’s Coconut Delight starts with a yellow cake mix (no shame in the shortcut game), then gets poked full of holes and drenched in rich cream of coconut. Warm crushed pineapple with sugar goes right on top, soaking into every little crater.
Finish it off with a blanket of Cool Whip and a generous snowfall of coconut.
Park it in the fridge for a few hours and let everything meld into a cold, creamy, tropical slice of heaven.
Kitchen Tips
- Poke the holes while the cake is still hot so it absorbs every drop of that coconut cream.
- Pour the pineapple mixture slowly so it seeps in evenly rather than pooling in one spot.
- Frozen coconut (thawed) has a softer, more natural texture than the bagged sweetened stuff. It’s worth seeking out.
- This cake actually tastes better the next day after the flavors have had overnight to get acquainted.
Ingredients
Directions
Bake cake in 9 x 13 pan.
Heat the can of pineapple and juice with 1 cup sugar until the sugar is dissolved.
As soon as the cake is done, poke holes all over.
Slowly pour the cream of coconut over cake and spread.
Sprinkle the coconut over the top of the cake and pour the pineapple mixture over the top.
Cover with Cool Whip and sprinkle with coconut.
Refrigerate several hrs. before serving.
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