Ingredients
- 1 box yellow cake mix (15.25 ounces)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice
- 1 can crushed pineapple (20 ounces), undrained
- 1/2 cup granulated sugar
- 1 container whipped topping (8 ounces), thawed
- 1 cup sweetened shredded coconut
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the yellow cake mix, eggs, vegetable oil, and pineapple juice until smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 28–32 minutes until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine the crushed pineapple with its juice and granulated sugar in a saucepan.
- Cook over medium heat for about 5 minutes, stirring occasionally, until slightly thickened.
- Remove the cake from the oven and allow it to cool for about 10 minutes.
- Poke holes across the surface of the warm cake using a fork or skewer.
- Pour the warm pineapple mixture evenly over the cake and allow it to soak in.
- Let the cake cool completely.
- In a bowl, mix the whipped topping with powdered sugar and vanilla extract.
- Spread the topping evenly over the cooled cake.
- Sprinkle shredded coconut on top and refrigerate for at least 1 hour before serving.
Notes
- Add 1/2 teaspoon coconut extract to the batter for stronger coconut flavor.
- Toasted coconut can be used for a richer, nutty topping.
- Mix softened cream cheese into the topping for a creamier texture.
- Fresh pineapple can replace canned pineapple if finely crushed.
- Chilling the cake overnight enhances the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
