Coconut Pineapple Delta Cake
From rosemaryblue 15 years ago
- 25 minutes to make
- Serves 10
A familiar cake that is just a little different. Delicious.
Ingredients
- 1 box Duncan Hines Yellow butter cake mix shopping list
- 1 small can cream of coconut shopping list
- 1 can Eagle Brand milk shopping list
- 1-16 ounce can crushed pineapple, drained shopping list
- 3 cups *whipped* cream shopping list
- 1 package *frozen coconut* shopping list
- toasted pecans (chopped) if desired shopping list
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
The Rating
Reviewed by 3 people-
Mmmmm, like a pina colada cake! Delish!
elgab89
in Toronto loved it
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yummmmmmmmm a very moist cake i love it .........
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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