If you're looking for a sweet treat to satisfy your sweet tooth, look no further than a delicious pineapple coconut cake made with canned pineapple. This tropical-inspired cake is the perfect dessert for any occasion, from a summer BBQ to a cozy winter night in. Here's how to make this delicious dessert:
Ingredients:
- 1 box of yellow cake mix
- 1 can of crushed pineapple, drained
- 1/2 cup of coconut flakes
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of pineapple juice (reserved from the can of pineapple)
- 1 container of whipped cream
- Maraschino cherries (optional)
Instructions:
- Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, drained pineapple, coconut flakes, vegetable oil, eggs, and reserved pineapple juice. Mix well until all ingredients are combined.
- Pour the cake batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is baked, allow it to cool completely in the pan.
- Once the cake has cooled, spread a generous layer of whipped cream on top of the cake.
- Top with additional coconut flakes and maraschino cherries (if desired).
- Serve and enjoy!
Tips:
- For an extra tropical flavor, try adding a teaspoon of coconut extract to the cake batter.
- If you don't have a can of crushed pineapple, you can also use a can of pineapple tidbits or chunks. Just be sure to drain them well before adding them to the cake batter.
- If you prefer a lighter dessert, you can use whipped topping instead of whipped cream.
Conclusion:
In conclusion, a pineapple coconut cake made with canned pineapple is a delicious and easy-to-make dessert that's perfect for any occasion. With its tropical flavor and fluffy texture, this cake is sure to be a hit with family and friends alike. So next time you're looking for a sweet treat, give this recipe a try and enjoy the taste of the tropics in your own home.
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