Pineapple Coconut Treat (Print Version)
# Ingredients:
→ For the Frosting
01 -
1/2 cup of butter, unsalted and softened
02 -
8 oz of softened cream cheese
03 -
1 teaspoon of vanilla extract
04 -
2 cups of powdered sugar
05 -
A couple of tablespoons of cream or milk if it seems too thick
→ For the Cake
06 -
One box of yellow cake mix or your homemade version
07 -
20 oz of pineapple that’s crushed and drained
08 -
Half a cup of shredded coconut, unsweetened
09 -
Three large eggs
10 -
Half a cup of vegetable oil
11 -
1 teaspoon of vanilla extract
→ Optional Garnishes
12 -
Cherries (maraschino works well)
13 -
Toasted coconut shreds
14 -
Chunks of pineapple
# Instructions:
01 -
Start by heating your oven to 350°F (175°C). Coat a 9×13-inch pan with grease and then give it a dusting of flour. Toss together the cake mix, coconut, and crushed pineapple (make sure it’s well-drained) in a large bowl. Crack in the eggs, pour in the oil, and add the vanilla. Stir until it’s smooth and lump-free. Pour the mix into your prepared pan and level it out. Bake for about 30-35 minutes, or until a toothpick stuck in the middle comes out clean. Once it's out of the oven, let the cake sit in the pan and cool completely.
02 -
As your cake cools, grab a bowl and beat together the softened butter and cream cheese till it’s super smooth. Mix in the vanilla and slowly add in the powdered sugar while mixing. If it feels too thick, add a splash of milk or heavy cream, one tablespoon at a time, until it reaches a creamy, spreadable texture.
03 -
After the cake has cooled off, spread the frosting over the top in an even layer. For some extra flair, sprinkle toasted coconut, drop on maraschino cherries, or add pineapple chunks—whatever you’re in the mood for.
04 -
Cut the cake into slices and dig in. Savor the sunny, tropical vibes!
# Notes:
01 -
Want to use fresh pineapple? Go for it! Just make sure it’s drained really well before tossing it into the mix.
02 -
To toast the coconut, scatter it on a baking sheet and bake at 350°F (175°C) for 5–10 minutes. Stir it every once in a while until it turns golden and smells amazing.
03 -
You can whip this up ahead of time! Cover the cake and keep it in the fridge for up to 2 or 3 days.