Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease and flour a 9x13-inch pan. prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. bake as directed. while cake is baking, combine cream of coconut and sweetened condensed milk. when the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). pour the cream of coconut/condensed milk mixture over top and into all the holes. let cake cool thoroughly (can be refrigerated to cool). when ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. serve thoroughly cooled.

Target recipe: bake cake mix per directions and let cool. after cake is cooled, poke holes throughout the cake using a straw and pour the pina colada mix over the cake into the holes. put the cake and the can of pineapple into the refrigerator until good and cold. when cake is cold or whenever you are ready to serve, spread the can of crushed pineapple over the top of the cake. spread the cool whip over the pineapple. sprinkle coconut over the top and serve. strawberry colada version: substitute pina colada mix for strawbery colada (or strawberry dacquiri) mix; substitute the can of crushed pineapples for frozen sliced strawberries and omit the coconut.