Ingredients:
• 1 (15.25 oz) box Betty Crocker Super Moist Yellow Cake Mix (baked in a 9x13 pan)
• 1 (15 oz) can Coco López Cream of Coconut
• 1 (20 oz) can Dole Crushed Pineapple, undrained
• 1 (8 oz) tub Cool Whip, thawed
• 1 cup Baker's Angel Flake Sweetened Coconut, toasted
• Maraschino cherries for garnish
Instructions:
1. Poke deep holes all over the warm, baked Betty Crocker yellow cake using a wooden spoon handle.
2. Whisk the Coco López cream of coconut and the undrained Dole crushed pineapple together. Pour the tropical mixture completely over the warm cake to soak in. Chill for 2 hours.
3. Frost the entire chilled cake with an even layer of Cool Whip.
4. Sprinkle heavily with toasted Baker's coconut and garnish with maraschino cherries before serving.
