Coconut Pineapple Cake - Jaseyscrazydaisy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare 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.
  • 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 overbake.
  • 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.
  • Put cake into the fridge to cool completely.
  • Frosting:
  • 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 it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
  • Frost cake with prepared whipped cream. Cover cake with remining coconut.
  • Keep and store in refrigerator until ready to serve.
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