Tropical Pineapple Coconut Cake
A delightful twist on the traditional crushed pineapple cake, this Tropical Pineapple Coconut Cake combines the rich flavors of coconut and pineapple for a moist, tropical-inspired dessert perfect for any occasion. With a simple preparation, it's a great choice for both beginners and experienced bakers.
Prep time: 10 minutesCook time: 32 minutesServes: 12
Ingredients
1 box of yellow cake mix
1 cup of crushed pineapple with juice
1/2 cup of sweetened shredded coconut
3 large eggs
1/3 cup of vegetable oil
1 teaspoon of vanilla extract
1/2 cup of butter
2 cups of powdered sugar
2 tablespoons of pineapple juice
1/4 cup of toasted coconut for topping
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the cake mix, crushed pineapple with juice, shredded coconut, eggs, vegetable oil, and vanilla extract. Mix well until smooth.
3. Pour the batter into the prepared baking dish and spread evenly.
4. Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is cooling, prepare the frosting by beating the butter until fluffy. Gradually add powdered sugar and pineapple juice, beating until smooth.
6. Once the cake is completely cooled, spread the frosting over the top.
7. Sprinkle toasted coconut over the frosting for garnish.
8. Slice, serve, and enjoy!
Storage
Store covered in the refrigerator for up to 5 days.
Reheating
Allow the cake to come to room temperature or warm slices in the microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
