Pineapple Coconut Dream Cake with a Tropical Twist
Ingredients:
1 box yellow cake mix
1 cup coconut milk
1/2 cup vegetable oil
3 eggs
1 can (20 oz) crushed pineapple, drained
1 cup shredded coconut
1 cup sweetened condensed milk
1/2 cup coconut cream
1 teaspoon vanilla extract
1/2 cup whipped cream (for topping)
Fresh pineapple chunks and toasted coconut (for garnish)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, mix together the cake mix, coconut milk, vegetable oil, and eggs until smooth.
Add the drained pineapple and shredded coconut into the batter, stirring to combine.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is cooling, mix the sweetened condensed milk and coconut cream in a small bowl.
Once the cake is cooled, use a fork to poke holes all over the top.
Pour the sweetened condensed milk mixture evenly over the cake, allowing it to soak in.
Let the cake rest for at least an hour for the flavors to meld.
Top with whipped cream, fresh pineapple chunks, and toasted coconut.
Serve and enjoy this tropical dream!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 12 servings