🔥 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
2. Make the Cake
- In a large bowl, mix cake mix, eggs, oil, coconut milk, and crushed pineapple until smooth.
- Pour into prepared pan and spread evenly.
3. Bake
- Bake 30–35 minutes, or until a toothpick comes out clean.
- Let cool slightly.
4. Make the Coconut Cream Topping
- In a bowl, combine sweetened condensed milk, shredded coconut, and chopped pineapple.
- Spread evenly over the warm cake.
5. Chill & Serve
- Refrigerate at least 1–2 hours for the topping to set.
- Slice and serve chilled.
- Optional: top with whipped cream and extra coconut for garnish.
⭐ Tips
- Use finely chopped pineapple for a smoother topping.
- Toast coconut lightly for a richer flavor.
- This cake tastes even better the next day — the flavors really meld together.
- Serve with fresh pineapple slices for an extra tropical vibe.
If you want, Ashley, I can also make:
📱 A catchy Facebook caption
✨ A full blog-style post with serving and styling tips
🎥 A short Darija video script
Do you want me to do that?
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