Description
A tropical delight with a moist pineapple-infused cake, fluffy whipped topping, and toasted coconut for the perfect balance of sweetness and texture.
Ingredients
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 cup crushed pineapple, with juice
- ½ cup coconut milk (or regular milk)
- ⅓ cup vegetable oil
- 3 large eggs
For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup shredded sweetened coconut, toasted
- ½ cup crushed pineapple, drained
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
2️⃣ Make the Cake Batter
In a large bowl, combine the cake mix, crushed pineapple with juice, coconut milk, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2–3 minutes until the batter is smooth and well combined.
3️⃣ Bake the Cake
Pour the batter into the prepared pan(s) and spread evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan(s).
4️⃣ Prepare the Topping
In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the toasted coconut and drained pineapple.
5️⃣ Assemble and Serve
Spread the whipped cream mixture evenly over the cooled cake. Garnish with additional toasted coconut or pineapple chunks if desired. Slice and serve chilled for the best flavor and texture.
Notes
- For extra coconut flavor, add ½ teaspoon of coconut extract to the cake batter.
- Store leftovers in the refrigerator for up to 3 days.
- Toasting the coconut enhances its flavor—simply bake at 350°F for 5–7 minutes, stirring occasionally, until golden brown.