Pineapple Coconut Cake

Enjoy this sweet pineapple coconut cake.

Prep time 10 mins
Total time 35 mins
Servings 16
Calories per serving 270
Nutrition Facts Jump to Recipe
Categories Baking, Summer Favorites, Vegetarian, Canned pineapple, Desserts, Cakes, Pies, Tarts, Greater than 60 mins

Ingredients

  • 1 box (2 layer) yellow cake mix
  • 1 tbsp coconut extract
  • 1 can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice, divided
  • 1 package (4 serving size) Vanilla Flavored Instant Pudding
  • 1 cup cold low fat milk, cold
  • 1 tub (8 oz.) COOL WHIP® Whipped Topping, thawed, divided, thawed, divided
  • 2 cup Sweetened Flake Coconut

Method

  1. Preheat oven to 350F. Spray 2 (9-inch) cake pans with cooking spray.
  2. Drain pineapple; reserve juice. Divide crushed pineapple in half; set aside.
  3. Prepare cake mix according to package directions replacing amount of water called for with reserved juice and add coconut extract; beat 2 minutes. Fold in half crushed pineapple into cake batter.
  4. Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.
  6. Stir together pudding and cold milk until smooth, about 2 minutes; fold in whipped topping. Combine remaining pineapple with 1-1/2 cups of frosting. Place one cake layer onto plate, spread pineapple frosting over top. Place second cake over top. Frost top and sides of cake with remaining pudding frosting. Garnish with coconut; refrigerate 1 hour before serving.

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