Description
A tropical dessert with a golden pineapple-soaked yellow cake base, velvety cream cheese layer, and fresh pineapple-coconut topping. Simple to make, perfect for summer or indulgent getaways.
Ingredients
1 box (15.25 oz) yellow cake mix
1 can (20 oz) crushed pineapple in juice (drain and reserve ¼ cup juice)
8 oz cream cheese (softened)
1 cup powdered sugar
1 container (8 oz) Cool Whip
1 teaspoon vanilla extract
1½ cups drained crushed pineapple
1½ cups sweetened shredded coconut
½ cup coconut flakes (for toasting)
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Mix yellow cake batter according to package instructions in a large mixing bowl.
Pour cake batter into prepared pan and spread evenly.
Bake for 30 minutes or until a toothpick inserted in center comes out clean.
While cake bakes, mash 1½ cups drained pineapple in a bowl to create a chunky topping.
Once cake is baked, let cool completely in the pan.
In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in Cool Whip and vanilla extract.
Spoon half of the pineapple chunks onto the cooled cake. Spread cream cheese mixture over the pineapple layer.
Top with remaining pineapple chunks and sweetened shredded coconut.
Place coconut flakes in a small skillet and toast over medium heat until golden. Sprinkle over the cake.
Chill for 1 hour before slicing.
Notes
For a homemade touch, substitute the cake mix with 2 cups flour, 3/4 cup sugar, 3 tsp baking powder, 1/2 tsp salt, and 2 large eggs mixed with 1 cup melted coconut oil and 3/4 cup milk.
To avoid texture issues from potassium metabisulfite in canned pineapple (an allergen), use fresh pineapple if possible.
Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg