Pineapple-Coconut Cake

By luvmybuttonsnbows

POWER LEVEL: High (10) and Medium High (7)
MICROWAVE TIME: 19 to 22 min, total

Ingredients

• 1 pkg. (4-oz.)shredded coconut
• 1 pkg. (2-layer size)yellow cake mix with pudding
• 1 can(8 1/4-oz.)crushed pineapple, undrained
• 1 cup (8-oz.) sour cream
• 2 eggs

Preparation

Step 1

In 9-in. pie plate, spread coconut. Microwave at High 4 to 5 Minutes,
stirring every 3/4 to 1 minute, until golden brown. Cool. Generously grease 12-cup plastic microwave fluted ring mold. Coat mold well with toasted coconut.

In large mixing bowl, place cake mix, undrained pineapple, sour cream and eggs. Blend batter with low speed of mixer to moisten; beat 2 minutes at medium speed. Pour into coated mold. Microwave at Medium High (7) 15 to 17 Minutes, rotating dish 1/4 turn every 3 minutes. Let stand 15 minutes before inverting.