Make this recipe a recipe that people in that category can eat. categories: ['gluten_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: divide crumbs evenly among 12 paper-lined medium muffin cups. beat cream cheese spread and sugar in large bowl with wire whisk until light and fluffy. add pineapple and coconut; mix well. stir in whipped topping. spoon into prepared muffin cups. sprinkle with additional toasted coconut, if desired. freeze at least 4 hours or until firm. remove from freezer about 10 minutes before serving to soften slightly.