I found this on Jasey's Crazy Daisy Blog....glad I did. This is a terrific cake that is super moist and doesn't call for vegetable oil but, coconut milk. This stored in the fridge and frosted with the whipped cream frosting lasted a whole week without the frosting separating or becoming soggy. At no point was this a soggy cake. Definately give this one a try!!
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Units: US | Metric
- 1 cake mix, light colored super moise or 1 pudding, included white, yellow or 1 golden butter
- 3 eggs
- 1 (14 ounce) can coconut milk, not cream of coconut
- 1/2 cup sweetened coconut, flaked
- 1 (8 ounce) can crushed pineapple, drained, juice reserved for glaze
- 1 1/2 cups milk or 1 1/2 cups less depending on pienapple juice
- reserved pineapple juice
- 1/2 cup sugar
- 1/2 cup sweetened coconut
- 1Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
- 2In 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.
- 3Bake as directed per pan size on box. Don't overbake.
- 4Cool 15 minutes.
- 5While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
- 6Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
- 7Poke holes into cake using a fork, straw, or even a kabob stick.
- 8Carefully spoon evenly over warm cake allowing liquid to soak into holes.
- 9Put cake into the fridge to cool completely.
- 11Beat 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 it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
- 12Frost cake with prepared whipped cream. Cover cake with remining coconut.
- 13Keep and store in refrigerator until ready to serve.
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Nutritional Facts for Coconut Pineapple Cake - Jaseyscrazydaisy
Serving Size: 1 (116 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 296.5
- Calories from Fat 166
- Total Fat 18.4 g
- Saturated Fat 13.0 g
- Cholesterol 78.8 mg
- Sodium 60.5 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 0.6 g
- Sugars 27.8 g
- Protein 3.0 g
The following items or measurements are not included: