This Tropical Pineapple Coconut Cake is moist, fluffy, and bursting with tropical flavors! Perfect for summer gatherings, this easy cake combines sweet pineapple and coconut for a deliciously light yet indulgent dessert.
For the cake: – 1 box yellow cake mix – 1 (20 oz) can crushed pineapple (with juice) – ½ cup vegetable oil – 3 large egg
Ingredients
For the coconut topping: – 1 (8 oz) can sweetened condensed milk – 1 cup shredded coconut – ½ cup chopped pecans (optional) – 1 (8 oz) tub whipped topping (Cool Whip)
Ingredients
– Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. – Make the cake batter: In a large bowl, mix the cake mix, crushed pineapple (with juice), oil, and eggs until smooth
Instructions
– Bake: Pour batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Instructions
Add the coconut topping: While warm, poke holes in the cake with a fork. Pour the sweetened condensed milk over the cake, allowing it to soak in.
Instructions
– Cool & frost: Let the cake cool completely, then spread whipped topping over it. Sprinkle with shredded coconut and chopped pecans. – Chill & serve: Refrigerate for at least 2 hours before slicing.
Instructions