Make your white cake (boxed or your own recipe) in a 9 by 13 inch pan, and let cool. Use the full egg in whatever recipe you use, instead of just egg white.

Mix the sweetened condensed coconut milk, the coconut milk, and the coconut cream (make sure you mix this well before measuring out the 1/4 cup since the thinner liquid tends to settle at the bottom) in a large mixing bowl (preferable with a spout) with a whisk until well incorporated.

Add the pineapple juice and continue to mix until well incorporated.

Using a skewer, poke about 50 holes into your cooled cake.

Slowly pour the liquid mixture all around the cake. It will look like a lot of liquid but after a few hours it will soak it all up.

Next, take your drained crushed pineapple and spread it gently, with a fork, over the cake. I say gently because the cake has softened now that the liquid was poured over it so you don’t want to tear at the cake.

Cover with a piece of plastic wrap and chill in the refrigerator for 30 minutes to an hour.

In the meantime, whip up the heavy whipping cream and 3 tablespoons of coconut cream for a minute, then add the powdered sugar and whip to a stiff consistency.

Evenly spread the whipped cream onto the cake, cover, and put back into frig for another two hours to overnight. The colder it is the tastier!

Embellish the cake with toasted coconut, and/or fresh berries/pineapple, and/or maraschino cherries, and or a sprinkling of powdered sugar, and ENJOY the luscious cake!!! If you prefer, you can just embellish each piece, separately, as you serve them, with people’s favorite toppings.