Ingredients
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1 1 pudding, included white, yellow or 1 golden butter
3 eggs
1 (14 ounce) can coconut milk, not cream of coconut
1/2 cup sweetened coconut, flaked
1 (8 ounce) can crushed pineapple, drained, juice reserved for glaze
Glaze
1 1/2 cups milk or 1 1/2 cups less depending on pienapple juice
reserved pineapple juice
1/2 cup sugar
1/2 cup sweetened coconut
Frosting
1 pint heavy whipping cream
1/3 cup sugar
1/2 teaspoon vanilla, Use 1 teaspoon if you like more
coconut, for dusting
Preparation
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Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
Bake as directed per pan size on box. Don't overbake.
Cool 15 minutes.
While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
Poke holes into cake using a fork, straw, or even a kabob stick.
Carefully spoon evenly over warm cake allowing liquid to soak into holes.
Put cake into the fridge to cool completely.
Frosting:
Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
Frost cake with prepared whipped cream. Cover cake with remining coconut.
Keep and store in refrigerator until ready to serve.
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