🍍 Pineapple Coconut Dream Cake
📝 Ingredients
For the cake:
· 1 box yellow cake mix (about 15.25 oz)
· Ingredients listed on box (water, eggs, oil)
· 1 can (20 oz) crushed pineapple in juice (undrained)
For the pineapple filling:
· 1 can (15 oz) crushed pineapple in juice (undrained)
· ½ cup granulated sugar
· 1 tablespoon cornstarch
For the topping:
· 1 package (8 oz) cream cheese, softened
· 1 container (8 oz) whipped topping (Cool Whip)
· ½ cup powdered sugar
· 1 teaspoon vanilla extract
· 1½ cups shredded sweetened coconut
👩🍳 Instructions
1. Bake cake: Prepare cake mix per package, stir in 1 can undrained pineapple. Pour into greased 9×13 dish. Bake at 350°F for 30–35 min. Cool completely.
2. Make filling: In saucepan, combine second can pineapple, sugar, and cornstarch. Heat over medium, stirring until thickened (5–7 min) . Cool, then spread over cake.
3. Prepare topping: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread over pineapple layer.
4. Add coconut: Sprinkle shredded coconut on top. (Toast lightly first for extra flavor, optional).
5. Chill: Cover and refrigerate at least 4 hours (overnight best).
💡 Tips
· Serve cold; garnish with mint or pineapple wedge
· Perfect for potlucks and summer parties
· Store leftovers in fridge up to 5 days
