cool and light pineapple coconut cake

Name: Cool and Light Pineapple Coconut Cake
Prep time: 10 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 package(s) pineapple cake mix; 1 can(s) (20 oz) pineapple chunks in heavy syrup; 2 cup(s) coconut, divided; - ingredients for cake as on box; 1 package(s) whipped topping, thawed

62 Pinches 2 Photos

Sharon Whitley

Houston, TX

Updated on Jul 6, 2014

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.

Rate

prep time 10 Min

cook time 35 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make cool and light pineapple coconut cake

Step 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.)

Step 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.
Step 3

Cover cake and refrigerate to make a cool dessert. For serving, top with whipped topping and reserved coconut.
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