COCONUT PINEAPPLE CAKE

This cake is so good, I mean good.  I love coconut anyways, and so glad that I made it.  It's finger lickin good. It's lick the plate clean good. Serve it cold, its fresh, moist and so yummy.  It's easy to make, but do the real whipped cream, you could cheat and use Cool Whip but I suggest real whipped cream.  How about your next gathering,  you can make this cake and bring it to the party. Serve it cold and slice it directly from the pan it was baked in.  You will not be disappointed and neither will all the guests. Here is the recipe for this wonderful coconut pineapple cake that I found on jaseys crazy daisy blog.  I hope you try this soon, let me know all about the cake and occassion...........happy baking my friends.................Andi

PRINT RECIPE

read the directions so you don't make any mistakes

1 box cake mix white, yellow, your choice  (used Pillsbury Moist supreme with pudding in the mix white cake mix)

3 eggs

1 (14 ounce can) of coconut MILK   ( NOT CREAM OF COCONUT)

1/2 cup flaked coconut

regular milk   (enough to make a total 1 1/2 cups to the reserved pineapple juice

1 (8 ounce) can of crushed pineapple, well drained and keep the juice for the glaze ( I drained the pineapple in a pyrex large measuring cup)

Whipping cream or heavy cream

coconut for the topping of finished cake

1/3 cup sugar

1 tsp vanilla

In a large mixing bowl combine the cake mx, eggs and the coconut milk and using your mixer on low speed for 30 seconds.  Then increase to medium speed and mix for a couple more minutes. Hand mix in the drained crushed pineapple and the coconut.  Pour the batter into the prepared pan and bake your cake in a 9x13 inch greased and prepared pan.   Bake according to the box directions. 

Cool for about 15 minutes, and do not over bake your cake.   Using the handle of a wooden spoon make several holes on the top of the cake.  My holes were pretty close together.

Glaze:

While the cake is cooling, prepare the glaze.   Add enough milk to the drained pineapple juice to make a total of 1 1/2 cups.   Pour this into a small saucepan and add 1/2 cup sugar and 1/2 cup coconut flakes. Bring this to a boil, and then reduce the heat to medium.   Using your whisk continue to whisk your mixture and simmer for about 1 minute.    You are going to carefully pour this liquid over the top of the cooled cake.  Hoping that the liquid will go into the poked holes.   Spread the mixture over the top of the cake with a spoon.   Evenly spacing the shredded coconut.  

Icing:

1 pint of heavy whipping cream, 1/3 cup sugar, 1/2 tsp of vanilla or more to taste. In a medium size bowl combine the above and mix with your electric mixer to desired consistency.   Frost the top and sprinkle with lots of coconut. 

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