Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 \N | French Vanilla cake mix |
| 1 can | 21 oz crushed pineapple |
| \N \N | [drained] |
| ¾ cup | Coconut [shredded] |
| 1 can | Condensed sweetened milk |
| 16 ounces | Pineapple ice cream topping |
| 1 large | (tub) CoolWhip |
| 1 tablespoon | Cinnamon/sugar |
1. Prepare the cake mix according to package directions, adding in the drained pineapple and the coconut, and pour into a 12" x 15" baking sheet pan that is greased and floured. Let cool to room temperature.
2a. Remove cake from oven and immediately poke holes in the top of the cake with a wooden spoon handle then...
2b. Heat the condensed milk and the pineapple topping `til free flowing liquid (like water) and pour the evaporated milk in them...
then the pineapple topping in them as well...
3. Dust the top with the cinnamon/sugar and refrigerate `til dessert is to be served...
4. Remove from the fridge and, top with the cool whip, garnish with additional syrup, cinnamon/sugar, slice and serve...
Source: Chez' Freddy's Kitchen @ Cyberealm bbs in Watertown NY home of KOOKNET @ (315) 786-1120