Pineapple Coconut Cake
Pineapple Coconut Cake Recipe is an
old fashioned recipe, made with pudding, pineapple, coconut, and nuts.
It is baked in a sheet pan.
This popular moist and delicious cake arrives at many potluck and family gatherings because of it's ease in baking and handling.
It becomes more moist and flavorful if made a day ahead. You will not have leftovers to take home.
If
you do carry it to an event or just serve it to guests at home, have a
few additional copies of the recipe to share... you are sure to get
requests for them.
Pineapple Coconut Cake
- 1 9"x13" layer Vanilla Cake Recipe
- 1 can (20 oz.) crushed pineapple, packed in juice
- 1 cup sugar
- 1 prepared Coconut Cream Pie filling
- 1 can flaked coconut
- 8 oz. frozen whipped cream, thawed
- 1/2 cup chopped pecans
Prepare cake according to directions except eliminate 1 teaspoon vanilla.
Bake in a 9"x13" sheet pan in a preheated oven 350F. 25-30
minutes or until a toothpick inserted into center of cake comes out
clean, indicating it is done.
While cake is cooking, mix together pineapple and sugar.
Heat in a saucepan on low heat just until sugar is dissolved.
When cake is done remove from the oven.
Leave in pan.
With a
toothpick punch holes all over cake.
Spoon hot pineapple onto hot cake.
Set aside to cool.
While cake is cooling, prepare Coconut Pie filling according to directions.
Spoon over pineapple.
Cool completely.
Top with thawed whipped cream.
Sprinkle with coconut and then nuts.
Chill in the refrigerator several hours or overnight.
Cut into squares and serve.
Quick Box Cake Method
- 1 box Yellow Cake Mix (I use Pineapple Flavored)
- 1 can pineapple as above
- 1 cup sugar as above
- I (6oz.) box vanilla pudding mix (not instant)
- whipped cream and nuts as above
- 3/4 cup coconut
Mix Cake Mix according to directions on box.
Pour into 13" x 9" pan and bake as directed on box.
Continue to assemble cake as above.
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