Coconut Pineapple Cake
Author: Jasey's Crazy Daisy
  • 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
  1. 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.
  2. 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.
  3. 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!