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Yumminess! 6 years later, this is still a favorite! I always get asked to make this

Instructions:
- In a 9-by-13-inch pan, prepare and bake the white cake as directed on the package.
- While the cake is still warm from the oven, poke holes in it all over with the end of a wooden spoon.
- Combine the coconut cream and sweetened condensed milk. After you’ve filled the cake’s holes, pour the mixture over the top.
- Top the cake with the crushed pineapple.
- Cover the pineapple layer with the whipped topping, spreading it out evenly.
- Sprinkle toasted coconut on top and refrigerate for at least four hours, preferably overnight, to allow the cake to soak up all the flavors.
- Add the maraschino cherries as a garnish right before serving. Cut, plate, and enjoy!
Tips and Variations:
- If you want to save time, toast the coconut ahead and store it in an airtight container.
- Increase the shredded coconut in the batter for a stronger coconut flavor.
- Sprinkle chopped almonds, walnuts, or pecans on top for a variation in texture.
- Use low-fat sweetened condensed milk and whipped topping for a lighter dessert.
- For an adult twist, poke holes in the cake and drizzle with rum. Be sure to keep kids’ servings separate.
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