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cool and light pineapple coconut cake

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

I made this this weekend and my husband said, "it's so cool and light." So, that's what I'll call it. Easy and so good.

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yield 12 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For cool and light pineapple coconut cake

  • 1 pkg
    pineapple cake mix
  • 1 can
    (20 oz) pineapple chunks in heavy syrup
  • 2 c
    coconut, divided
  • ingredients for cake as on box
  • 1 pkg
    whipped topping, thawed

How To Make cool and light pineapple coconut cake

  • 1
    Drain 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.)
  • 2
    Stir 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.
  • 3
    Cover cake and refrigerate to make a cool dessert. For serving, top with whipped topping and reserved coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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