Description
A delightful moist cake bursting with tropical flavors of pineapple and coconut that transports you straight to Hawaii.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup pineapple juice (100%)
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks (drained)
- 1 cup whipped topping
- ¼ cup maraschino cherries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 13-inch baking dish thoroughly.
- Prepare the yellow cake mix according to package instructions, stirring until smooth.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean. Let cool for 15 minutes.
- Poke holes throughout the cake using a wooden spoon or skewer.
- Mix pineapple juice and coconut milk in a separate bowl and pour over the cooled cake.
- Sprinkle sweetened shredded coconut on top while moist.
- Spread whipped topping evenly over the cake.
- Garnish with pineapple chunks and maraschino cherries.
Notes
For extra tropical flavor, add toasted coconut or splash of rum. Make-ahead by refrigerating overnight for deeper flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg