I made this cake over the weekend, and I was quite impressed with how it turned out! I accidentally bought yellow cake mix instead of white, and it STILL turned out fabulous. I did make a few modifications. I drained (very well) a large can of crushed pineapple and reserved the juice. I substituted the reserved juice for half of the water in the cake mix recipe, which meant I still had a small amount of juice left after that. After the cake was finished baking I mixed together the remaining juice and the cream of coconut, and I omitted the sweetened condensed milk. I placed the drained pineapple on top of the cake before spreading on the whipped cream. Even after omitting the condensed milk, the cake was very moist and sweet but not excessively sweet. I don't like coconut but I sent the cake to work with my husband, who is a police officer. He said that everyone went crazy over the cake and it was gone in no time!
Update 12/20/2010 after having made this cake several times: I've found that it's best to stick to the recipe except for the icing. To ice the cake and make it hold together a little better, take 1 container of plain white cake icing and gradually fold into it an entire tub of whipped topping, extra creamy if available. This holds the cake together a little better. Also, I like to put the coconut on the iced cake, and then pat in a small amount of toasted coconut flakes to improve the appearance.
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I made this cake over the weekend, and I was quite impressed with how it turned out! I...