Prep 15 mins
Cook 30 mins
Found this recipe on the back of a McCormick Coconut Extract Box. This cake is so moist and everybody loves this cake. I have added shredded coconut on the top of the cake and it is marvelous! But I love coconut.
- 1 (18 1/4 ounce) package yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 4 teaspoons coconut extract, divided
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 2 cups milk
- 1 (20 ounce) can crushed pineapple, drained
- 1 (8 ounce) container frozen whipped topping, thawed
- Preheat oven to 350°F.
- Prepare cake mix as directed on package, stirring 3 teaspoons of the extract into batter before baking.
- Pour into greased and floured 13x9-inch baking pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
- Prepare pudding mix as directed on package, stirring in remaining 1 teaspoon extract.
- Spread pineapple and pudding over cake.
- Frost with whipped topping.
- Refrigerate 1 hour or until ready to serve.
VERY easy to make and quite delicious. I used a Betty Crocker Butter Recipe cake mix and followed the recipe as written. Baboo said he thought the cake was lovely and light. We didn't have any issue with its appearance at all. I'm adding it to our permanent repertoire! :-)
I love this cake but make it even better by using the drained crushed pineapple juice instead of water in the cake and then sprinkle the top with flake coconut to keep cool whip from sticking to my cake pan lid
I've made the before off the same thing for my birthday party and it was a huge hit! despite the fact that it may not look that apetizing, it's amazing!