-
- Add the creamy mixture:
- Mix together the sweetened condensed milk and cream of coconut.
- Pour this mixture over the cake, filling the holes.
- Add the pineapple:
- Distribute the crushed pineapple evenly over the top of the cake.
- Top with whipped topping:
- Spread the whipped topping over the pineapple layer, covering the cake completely.
- Toast the coconut:
- Sprinkle the toasted coconut over the whipped topping.
- Add the creamy mixture:
- Refrigerate:
- Refrigerate the cake for at least 4 hours, or overnight, to let the cake absorb all the flavors.
- Garnish and serve:
- Just before serving, garnish with maraschino cherries.
- Slice, serve, and enjoy!
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