Description
A light and tropical dessert that combines the sweetness of pineapple with the rich flavor of coconut, creating a moist and airy cake that’s perfect for gatherings and special occasions.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup shredded coconut
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/4 cup toasted coconut (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, shredded coconut, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended.
- Pour the batter into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan. While the cake is cooling, prepare the topping by mixing the sweetened condensed milk with whipped topping.
- Once the cake is completely cool, spread the sweetened condensed milk mixture over the top.
- Sprinkle toasted coconut on top for garnish.
- Chill in the fridge for at least an hour before serving.
Notes
- This cake is best served cold.
- Use fresh shredded coconut for an even richer flavor.
- Allow the cake to cool completely before adding the topping to avoid melting.
- For added texture, you can fold in some chopped nuts, like pecans or walnuts.
- You can make this cake a day in advance as it tastes even better the next day.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pineapple cake, coconut cake, tropical dessert, easy dessert, pineapple coconut, make-ahead dessert