Ingredients for Saturating the Cake:
7 oz. sweetened condensed milk
6 oz. coconut milk
Ingredients for Topping:
12 oz. whipping cream
2 tsp. Pineapple White Balsamic
Preheat oven to 350F. Butter a 9 x 13" baking dish. Beat oil and sugar together. With the mixer running add eggs one at a time beating well after each addition. Stir in crushed pineapple.
In a large bowl, whisk together flour, baking soda, baking powder and salt. With the mixer on low, add the flour mixture (to the oil mixture), alternating with the coconut milk beginning and ending with the flour and mixing well after each addition. Add the Coconut White Balsamic and mix. Pour into prepared baking dish. Bake 35 to 40 minutes until cake is firm to the touch. Let cool 5 minutes.
In a medium bowl, combine condensed milk and coconut milk. Poke holes all over the warm cake with a skewer or toothpick. Slowly pour the condensed milk mixture evenly into the holes. Let cake cool and absorb liquid for about 10 - 15 minutes. Cover and refrigerate till cold.
Whip the cream with the Pineapple White Balsamic and spread over the cake, topping with the flaked or shredded coconut. Refrigerate until ready to serve.
Submitted by staff memeber Renita