Real Recipes From Real Home Cooks ®

cool and light pineapple coconut cake

Recipe by
Sharon Whitley
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.

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.