Description
A delightful and moist cake combining the tropical flavors of pineapple and coconut for a dreamy dessert experience.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup sweetened shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup chopped pecans (optional)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, crushed pineapple with its juice, shredded coconut, vegetable oil, and eggs. Mix until well blended.
- Stir in the chopped pecans if using.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the frosting: In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Once the cake is completely cooled, spread the frosting evenly over the top.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
This cake is best served chilled and can be stored in an airtight container in the refrigerator for up to 5 days. For a tropical twist, add a splash of rum to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g