cool and light pineapple coconut cake
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
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1 pkgpineapple cake mix
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1 can(20 oz) pineapple chunks in heavy syrup
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2 ccoconut, divided
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ingredients for cake as on box
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1 pkgwhipped topping, thawed
How To Make cool and light pineapple coconut cake
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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.)
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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.
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3Cover 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!
Categories & Tags for Cool and Light Pineapple Coconut Cake:
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