Bake cake as directed. Mix cream of coconut and Eagle Brand milk together.
As soon as cake is done, punch a lot of holes in cake. Slowly pour cream of coconut/Eagle Brand mixture into holes and all over cake.
Pour pineapple, juice and all, over cake.
Refrigerate until cold.
Mix Cool Whip and shredded coconut together and spread over cake. Keep refrigerated. Must be cold to taste good. Make this the day before you want to eat it. Delicious!
If you like coconut and pineapple - this is a winner!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (137g)|
|Recipe Makes: 10|
|Calories from Fat: 78 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 1mg||0 %|
|Sodium 333.5mg||12 %|
|Potassium 155.3mg||4 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 48.5g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 285
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