It’s party time! Two years ago, I started writing this blog on a whim. I had no idea what I was doing or where this little journey would lead to. Not only have I met some amazing friends in Bloggersville, I have learned so much along the way. I cringe at some of the pictures in my earlier posts, but it is fun to see how they have transformed as my skills have improved and I have developed my own unique style. What does all this have to do with cake? Since it’s the month of JCD’s Blogiversary, I thought we needed a recipe worthy of celebrating with. And this one is totally deserving. One of my grandfather’s favorites, it’s a tender coconut cake, dotted with just the right amount of coconut and pineapple, soaked with a slightly sweet creamy pineapple coconut glaze for moistness, and frosted with real sweetened whipped cream. Not only do I love it’s flavors, I love how versatile it is. As a layer cake, it is impressive, however, for less formal occasions, I simply bake it in a 9×13 cake pan, and call it good. Still pretty and oh-so-yummy, but without all the fuss.
- 1 light colored Super Moist or pudding included cake mix white, yellow, even golden butter, your preference
- 3 eggs
- 1 14 oz. can coconut milk, not cream of coconut
- 1/2 cup flaked coconut
- 1 8 oz. can of crushed pineapple, drained, juice reserved for glaze
- 1 1/2 cups of milk or less depending on pineapple juice
- reserved pineapple juice
- 1/2 cup sugar
- 1/2 cup coconut
- 1 pint heavy whipping cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla use 1 teaspoon if you like more
- coconut for dusting
Prepare pans. If using two 9-inch circle pans, grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13-inch pan, spay the bottom with cooking spray. Sometimes, I even divide the batter into two 8-inch square baking pans, keep one for my family and making the other in a disposable pan, send it off to another deserving family. This works perfect for times when I am sending dinner to a new mom, or a grieving family, or even when I just want to surprise my grandpa.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 over bake, I take it out when a few moist crumbs stick to a toothpick. 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. Pop cake into the fridge to cool completely.
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 sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut. Keep (and store) in refrigerator until ready to serve. Beautiful!