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Tropical Cake

1 Pkg. Yellow Cake Mix

1 Can Sweetened Condensed Milk

8 oz. Can Cream of Coconut

8 oz Container Frozen Whipped Topping, thawed (I use low-fat)

1 C. Flaked Coconut

1/2 C. Chopped Nuts (I use pecans or walnuts)

1 small can Crushed Pineapple, well-drained (save juice)


Mix cake according to package directions using pineapple juice for part of water in directions.

Bake in greased 13"x9" baking pan according to directions.

While cake is still hot, poke holes in cake with serving fork. Mix together condensed milk, cream of coconut, and pineapple. Pour over cake. When cake is cooled completely, spread with whipped topping. Top off with coconut and nuts. Refrigerate.

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