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Wednesday, February 9, 2011


I have another day from hell  extremely busy day today.  Don't see much baking on my agenda.  Guess I'll be doing the work that brings in a paycheck instead of the work that brings me happiness.  Me and millions of others not born independently wealthy. :-)  Oh well, I always remember, at least I have a paycheck!  I am blessed!

I decided to share a previously tested cake that is delicious...and easy...hard to mess up.  If you need an easy-to-prepare, make-ahead, but outstanding dessert - this might be for you!  If you like a tres leches cake - you will very likely like this cake too! (this is not a tres leches cake because it is not a sponge cake...but is very similar at the end of the process)



  • 1 package white cake mix (a moist one with pudding on the label - I've used Betty Crocker Super Moist French Vanilla - it's delicious)
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
(If you use a different brand, the above ingredients may be different - use their instructions for baking the cake)
  • 1 can sweetened condensed milk
  • 1 cup  Coco Lopez Cream of Coconut (found in the wine/mixed drinks section of the grocery store - stir really well before measuring out this ingredient - refrigerate leftovers from the can)
  • 8 ounce container Cool Whip - thawed in refrigerator overnight (or may use 1 1/2 cups heavy cream, with 1/4 cup sifted powdered sugar, and 1 tsp. vanilla, whipped to peaks - but don't go to butter!!!)
  • Pineapple chunks, drained, for garnish (optional) - or, I have used crushed pineapple and spread a spoonful around the individual serving plate - OR mix some crushed pineapple in some whip cream and dollop it on top of the individual servingThese things are for garnish.  I've never put them in the whipped cream on top of the cake. 

Preheat oven to 350 degrees.
Grease bottom of 9x13x2 pan.
Beat cake mix, water, oil, and eggs in stand mixer, or in large bowl with hand mixer, on low speed for 30 seconds, then on medium speed 2 minutes.  Scrape bowl occasionally.
Bake for 30-35 minutes until golden brown and toothpick inserted in center comes out clean.
Do not remove cake from pan.
Mix the sweetened condensed milk and cream of coconut.
While cake is still hot, poke holes in the cake with a fork or with a skewer...lots of holes.
Pour the milk/coconut mixture all over the cake.
Let cool, cover, and refrigerate overnight.
When ready to serve, spread Cool Whip (or your homemade whipped cream) on top and garnish with drained pineapple chunks, if desired.... or either of the garnishes suggested above when serving,

If you like Pina'll like this cake.  No getting caught in the rain required :-)

Bon Appetit, Y'all!StumbleUpon


  1. This is one of my family's favorites!! One of mine because it's so easy to make!!! Thanks for sharing, Debbi.

  2. My daughter will love this! Thanks!


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