Description
A moist tropical cake layered with cream cheese and topped with fresh pineapple and toasted coconut. Combines pineapple-juiiced cake base, silky cream cheese, and a crunchy coconut topping in a no-fuss 20-minute recipe.
Ingredients
1 (15.25 oz) can pineapple juice, undrained
1 (15.3 oz) box yellow cake mix
1/2 cup melted butter
1 (8 oz) container cream cheese, softened
1/4 cup powdered sugar
1/4 tsp vanilla extract
2 cups fresh pineapple cubes
1/2 cup shredded coconut, toasted
Instructions
Preheat oven to 350°F (175°C)
Grease a 9-inch round cake pan
In a bowl, mix cake mix, pineapple juice, and melted butter
Pour into pan and bake 25 minutes or until golden
Let cool completely
In another bowl, whip cream cheese, powdered sugar, and vanilla extract
Spread over cooled cake
Top with pineapple cubes and toasted coconut
Notes
For gluten-free version: use gluten-free cake mix
Fresh coconut can be used instead of canned
Store leftovers covered in refrigerator for up to 3 days
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420
- Sugar: 45g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg