Ingredients

• 1 , 15.25 ounce
• 1.25 cups water
• 3 large eggs
• 0.33 cups vegetable oil
• 1 , 8 ounce
• 1 , 15 ounce
• 1 cup milk
• 1 cup heavy whipping cream
• 0.25 cups white sugar
• 1 tablespoon toasted flaked coconut , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.
4. 4 Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
5. 5 Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.

Nutrition per serving