How to make it

  • Bake cake according to directions in a 9 X 13 inch pan
  • When cake is done, remove from oven
  • While cake is hot, pierce holes in the cake with a fork
  • In a bowl, mix Eagle Brand Milk and cream of coconut
  • Spread over hot cake
  • Next, spread the *drained* crushed pineapple over the cake
  • Refrigerate until cooled
  • After cake is cooled, spread the *whipped* cream over the cake
  • Sprinkle the coconut over the whipped cream
  • Add toasted pecans
  • Refrigerate
  • This cake is best if made the day before you plan to serve it

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    minitindel ate it and said...
    yummmmmmmmm a very moist cake i love it .........
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmmmm, like a pina colada cake! Delish!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes