Description
A simple and sweet cake that brings the tropical flavors of pineapple and coconut to your table, perfect for celebrations and gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1 can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped cream or cool whip
- 1/2 cup powdered sugar
- Maraschino cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine the yellow cake mix, eggs, vegetable oil, and pineapple juice in a large bowl. Mix until smooth.
- Fold in the crushed pineapple and shredded coconut gently.
- Pour the mixture into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely on a wire rack.
- Whip together the whipped cream and powdered sugar until medium peaks form.
- Spread the whipped cream mixture over the cooled cake and garnish with maraschino cherries and additional coconut.
- Slice and serve chilled.
Notes
Let the cake cool fully before adding the whipped topping to avoid a runny finish. Chilling the cake briefly after spreading the topping can make for a neater slice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Easter cake, pineapple cake, dessert recipe, easy cake, tropical dessert