Name: Preacher's Delight recipe
Ingredients: 1 (18.25 ounce) package white cake mix;1 (14 ounce) can sweetened condensed milk;1 (14 ounce) can cream of coconut;¾ cup pineapple juice;1 (16 ounce) container frozen whipped topping, thawed

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Ingredients

1 (18.25 ounce) package white cake mix 1 (14 ounce) can sweetened condensed milk 1 (14 ounce) can cream of coconut ¾ cup pineapple juice 1 (16 ounce) container frozen whipped topping, thawed

Nutrition Info

397.4 calories carbohydrate: 59.2 g cholesterol: 8.3 mg fat: 16.7 g fiber: 0.4 g protein: 4.1 g saturatedFat: 11.8 g servingSize: - sodium: 259.2 mg sugar: 51 g transFat: : - unsaturatedFat: : -

Directions

Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut, sweetened condensed milk and pineapple juice together. Pour over the top of the hot cake. Let cake cool completely then frost with the whipped topping. Keep cake refrigerated

Recipe Yield

1 - 9x13 inch pan

Recipe Note

Moist and very good. Holes are poked in a sheet cake, and sweetened coconut milk and pineapple juice are poured over to soak in. Whipped topping is spread on after it cools.

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