Preacher's Delight

Preacher's Delight

12 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  GINABP

“Moist and very good. Holes are poked in a sheet cake, and sweetened coconut milk and pineapple juice are poured over to soak in. Whipped topping is spread on after it cools.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Prepare and bake white cake mix according to package directions for a 9x13 inch pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut, sweetened condensed milk and pineapple juice together. Pour over the top of the hot cake. Let cake cool completely then frost with the whipped topping. Keep cake refrigerated

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Reviews (12)

Rate This Recipe


I made this for a party and everyone loved it! I only put half the coconut milk/pineapple juice mixture on top because I was afraid it would be soggy. It came out just right.



I made this cake for co-workers and they loved it! I made the cake and added the coconut mixture the night before and refrigerated it. I added the whipped topping the next day and the cake was wonderful! I will definitely make this again!



Good, but I didn't think the cake itself had much of a coconut flavor. It was VERY moist. I, too, didn't use all the mixture because I was afraid it would be a mess. I made a layer cake and mixed some crushed pineapple into the whipped cream. I sprinkled coconut all over the cake after it was frosted. YUMMY!!

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Amount Per Serving (16 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 59.2 g
  • 19%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet



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Coconut Cream Cake I


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Orange Delight Cake