Ingredients
Scale
For the cake:
- 1 box yellow cake mix (or homemade yellow cake)
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy cream (whipped)
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (toasted, for garnish)
- Fresh pineapple slices (for decoration, optional)
- Maraschino cherries (for decoration, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), shredded coconut, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth.
- Pour the batter into the prepared baking dish, spreading it evenly.
Step 3: Bake the Cake
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Topping
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is completely cool, spread the whipped cream over the top.
Step 5: Garnish and Serve
- Sprinkle the toasted shredded coconut over the whipped cream. Optionally, decorate with fresh pineapple slices and maraschino cherries.
- Cut into squares and serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 25