Description
A tropical twist on classic yellow cake, soaked in pineapple-coconut syrup and topped with whipped topping. Moist, vibrant, and perfect for island-inspired gatherings or backyard bliss.
Ingredients
2 (18.25 oz) boxes yellow cake mix
1/2 cup all-purpose flour
15 oz crushed pineapple, drained (reserve 1/4 cup juice)
1 cup shredded coconut
1 cup whipped topping
6 maraschino cherries, halved (for garnish)
1 tbsp light brown sugar
Instructions
Preheat oven to 350°F (175°C). Press cake mix into a greased 13×9-inch baking pan.
Add flour, reserved pineapple juice, and butter to a saucepan. Cook over medium heat until thickened (5-7 minutes). Stir in coconut and brown sugar.
Pour warm syrup over baked cake, pressing gently to ensure it soaks into the cake. Chill for 30 minutes.
Top with whipped topping and garnish with maraschino cherries before serving.
Notes
Use light brown sugar for caramel-like flavor.
Substitute canned coconut milk for a richer syrup.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 50g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg