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Simple to make and easy to eat! I had to substitute 1/4 cup half and half plus 1 teaspoon coconut extract for the coconut cream since I couldn't find any in my grocery store.
So good! I do suggest making this in a pan you want to serve it in. I made it in a 9x13 pan this way when you pour all the rich goodness over cake it stay in the pan. I opted not to mix the coconut in the topping which I made using whipped cream. A must make very easy cake.
I made this for a crowd so I used 2 cake mixes in a larger cake pan but did not double the wet ingredients. Did not want the cake to be too messy. Also toasted the coconut flakes and sprinkled them on top of the whipped cream. They loved it!
YUMMY, so moist with a great blend of flavors. I did slice fresh strawberries thin (I have so many in the garden) and topped the pineapple before frosting and it was great. Served at our first bar b q of the season and Everyone requested the recipe and NONE was left for left overs. Easy to follow recipe, however; I was a little confused over what to do with the eggs, but decided those first 3 items just went into the cake batter and that worked out great. Thanks for posting a real winner.
I baked this cake for my dinner group and everyone loved it! DH, DD & I think it tastes a lot better if left out of fridge until it comes to room temperature before serving, which makes it more "Juicy". Otherwise the coconut cream and condensed milk are solid when cold. Kind of like a Dulce Le Leche cake but with a tropical twist. DEFINATELY A KEEPER!!!!! Thank you cookingupastorm!