Cake Coconut Pineapple

a tender coconut cake, dotted with just the right amount of coconut and pineapple, soaked with a slightly sweet creamy pineapple coconut glaze for moistness, and frosted with real sweetened whipped cream. Not only do I love it's flavors, I love how versatile it is. As a layer cake, it is impressive, however, for less formal occasions, I simply bake it in a 9x13 cake pan, and call it good. Still pretty and oh-so-yummy, but without all the fuss.

Photo by Diane R.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • Cake

  • 1

    light colored Super Moist or pudding included cake mix, white, yellow, even golden butter, your preference

  • 3

    eggs

  • 1

    (14 oz.) can coconut milk, not cream of coconut

  • 1/2

    cup flaked coconut

  • 1

    (8 oz.) can of crushed pineapple, drained, juice reserved for glaze

  • Glaze

  • 1 1/2

    cups of milk, or less depending on pineapple juice

  • reserved pineapple juice

  • 1/2

    cup sugar

  • 1/2

    cup coconut

  • Frosting

  • 1

    pint heavy whipping cream

  • 1/3

    cup sugar

  • 1/2

    teaspoon vanilla (use 1 teaspoon if you like more)

  • coconut for dusting

Directions

Prepare pans. If using two 9-inch circle pans, grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13-inch pan, spay the bottom with cooking spray. Sometimes, I even divide the batter into two 8-inch square baking pans, keep one for my family and making the other in a disposable pan, send it off to another deserving family. This works perfect for times when I am sending dinner to a new mom, or a grieving family, or even when I just want to surprise my grandpa. In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans. Bake as directed per pan size on box. Don't over bake, I take it out when a few moist crumbs stick to a toothpick. Cool 15 minutes. While cake is cooling, add enough milk to reserved pineapple juice to make 1 1/2 cups. Combine pineapple-milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Poke holes into cake using a fork, straw, or even a kabob stick. Carefully spoon evenly over warm cake allowing liquid to soak into holes. Pop cake into the fridge to cool completely. Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut. Keep (and store) in refrigerator until ready to serve. Beautiful!

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