Cool and Light Pineapple Coconut Cake
How to Make Cool and Light Pineapple Coconut Cake
- 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.)
- 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.
- Cover cake and refrigerate to make a cool dessert. For serving, top with whipped topping and reserved coconut.