Cool and Light Pineapple Coconut Cake
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- 1 pkg
- pineapple cake mix
- 1 can(s)
- (20 oz) pineapple chunks in heavy syrup
- 2 c
- coconut, divided
- ingredients for cake as on box
- 1 pkg
- whipped topping, thawed
1Drain pineapple chunks, reserving 1/2 cup syrup. Set pineapple chunks aside.
Mix cake per directions on box, but use 1/2 cup pineapple syrup and add enough water to meet water measure for cake. (I used cake mix that called for 1 cup water, so I used 1/2 cup syrup and 1/2 cup water.)
2Stir in pineapple chunks and 1 cup coconut. Bake in greased and floured 13'x9' cake pan. Bake at 350 for about 30-40 minutes, or until toothpick come out clean.
3Cover cake and refrigerate to make a cool dessert. For serving, top with whipped topping and reserved coconut.