Pineapple Coconut Dream Cake:
Ingredients
For the Cake:
1 box of yellow cake mix (plus the ingredients specified on the box)
1 cup of crushed pineapple (including juice)
1 teaspoon of coconut extract
For the Filling:
1 cup of drained crushed pineapple
1 can (14 oz) of sweetened condensed milk
1 cup of shredded sweetened coconut
For the Topping:
2 cups of heavy whipping cream
3 tablespoons of powdered sugar
1 teaspoon of coconut extract
1/2 cup of toasted shredded sweetened coconut (for garnish)
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Instructions
1. Prepare the Cake:
Begin by preheating the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Follow the instructions on the yellow cake mix package, replacing the water with the juice from the crushed pineapple (add water if necessary to meet the required liquid amount). Incorporate the coconut extract into the mixture.
Pour the batter into the prepared dish and bake according to the package directions (usually 25–30 minutes). Allow the cake to cool completely.
2. Make the Filling:
In a mixing bowl, combine the drained crushed pineapple, sweetened condensed milk, and shredded coconut. Stir until well blended.
Using the handle of a wooden spoon, poke holes throughout the cooled cake. Evenly distribute the filling mixture over the cake, ensuring it seeps into the holes.
3. Prepare the Topping:
In a large bowl, whip the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
Spread the whipped cream mixture evenly across the top of the cake.
4. Garnish:
Top the cake with the toasted shredded coconut for an extra layer of texture and flavor.
5. Chill and Serve:
Cover the cake and refrigerate for a minimum of 2 hours (ideally overnight) to allow the flavors to develop.
Slice and serve chilled.
Savor this tropical and indulgent dessert!
