A light, tropical cake bursting with juicy pineapple, creamy coconut, and a dreamy whipped topping—perfect for any sunny occasion!
Ingredients
For the Cake:
- 1 box yellow cake mix (or vanilla)
- 1 cup crushed pineapple (with juice)
- ½ cup coconut milk (or whole milk)
- ½ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
For the Pineapple-Coconut Topping:
- 1 (8 oz) can crushed pineapple (drained)
- 1 cup sweetened shredded coconut
- ½ cup sugar
- ¼ cup butter
For the Frosting:
- 1 (8 oz) container whipped topping (Cool Whip or homemade)
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon coconut extract (or vanilla extract)
For Garnish:
- Toasted coconut flakes
- Pineapple slices or chunks
- Maraschino cherries (optional)
Instructions
1️⃣ Make the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, crushed pineapple (with juice), coconut milk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
- Pour into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely.
2️⃣ Prepare the Pineapple-Coconut Topping:
- In a saucepan over medium heat, combine drained crushed pineapple, shredded coconut, sugar, and butter. Stir and cook until sugar melts and mixture thickens slightly (about 5 minutes).
- Spread evenly over the cooled cake.
3️⃣ Make the Frosting:
- In a bowl, beat cream cheese until smooth. Add powdered sugar and coconut extract, mixing well.
- Fold in whipped topping until fluffy.
- Spread the frosting over the pineapple-coconut layer.
4️⃣ Garnish & Serve:
- Sprinkle toasted coconut flakes on top for extra crunch.
- Garnish with pineapple slices and maraschino cherries for a tropical touch.
- Chill for at least 1 hour before serving for the best flavor.
💛 Enjoy this sun-kissed treat with a tropical drink! 🍹☀️
