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Pineapple Coconut Cake

I am a big fan of Coconut Cake. So I looked in the pantry to see what I had available to use to create a recipe. I had all the ingredients to make a Cake from scratch, but I also had a Duncan Hines box Cake Mix and a few other ingredients that I could use to whip up this Cake….. I always say, you are still baking a Cake even if you use a little short cut from a box mix! I came up with a very moist and delicious Cake. It didn’t last long!

  • Hands-On Time:
  • Total Time:
  • Servings: 10-12 slices
  • Difficulty: Pretty Easy
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350 degrees for metal or glass pans or 325 degrees for dark or coated pans.
  2. In a medium size bowl combine the Crushed Pineapple with Juice and the dry Coconut Cream Pudding mix. Stir until well combined. Fold in the Cool Whip. Cover and place in the refrigerator, until ready to use.
  3. In a large mixing bowl, add the dry Cake mix, Oil, Water and Egg Whites. Using a hand held mixer, blend at medium speed for 2 minutes.
  4. Spray 2-nine inch round cake pans with non-stick cooking spray. Pour the Batter evenly into the 2 pans.
  5. Bake Cake according to package directions, about 23-28 minutes. Insert a toothpick in the center of the Cake, when it comes out clean, the Cake is done.
  6. Allow Cake to cool completely before the next step.
  7. Remove first Cake round and place it on a Cake plate.
  8. Spread about 1 cup of the Pineapple Filling on top of the first Cake round. Spread it out evenly without going directly to the edge.
  9. Place the second Cake layer on top of the filling.
  10. Spread 1 cup of the Pineapple Filling evenly on the top of the Cake, this time, leave about a 1/2 inch gap around the edge on top, where we will be adding Frosting.
  11. Next frost the sides of the Cake with the Duncan Hines Frosting. Be sure to frost the top edge to meet the filling.
  12. Place the Coconut in a small bowl. Gently pat the Coconut onto the sides of the Cake and the top Frosting edge, avoid getting the Coconut on the filling
  13. ~And there you have it, Pineapple Coconut Cake! This Cake is very moist and full of flavor. Store leftovers in the refrigerator, if you have any!

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Tips

Lemon infused sugar

Lemon infused sugar

1. Pour 2-3 cups of sugar into a sealable container. 2. Zest one large lemon and stir the zest into the sugar. 3. Leave the container open for at least an hour. 4. Close container, shake well and store. It can be used immediately or kept for months, just like regular sugar.


light frosting.

light frosting.

I use 1/3 to 1/2 of a container of frosting and add a small tub of defrosted cool whip to it. then I frost my cakes as usual. everyone seems to enjoy this lighter version of frosting. (p.s. save the rest of the frosting and use it in between 2 cookies or to frost and decorate marshmallows.).





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