Cake! There really is no need for too many words to describe it. Cake, kinda just stands alone as a noun, verb, and an adjective… well, not really, but in my little world..cake, is a complete sentence. That hubbyman of mine is a pineapple, coconut loving freakaziod. I have a recipe for Aloha Cake, but I wanted something a bit lighter. The Aloha Cake is made with pre-made icing, kicked up several degrees of course. I wanted something a bit more refreshing. This was in my Granny’s recipe book, and I thought…”yeah, I can do that!” I really did think that, then “thought” it out loud. It’s just who I am.
This cake has made it into my Recipes of Summer book, my BBQ dessert book, and is sure to be a potluck favorite for years and years to come!!
Really wish that daughter of mine liked pineapple… she loves cake as much as I do… but I can not get her to eat anything with pineapple. I am starting to worry about that kid.
- 1 box yellow cake mix
- 4 eggs
- ½ cup veggie oil
- 1/2 cup sweetened coconut
- 1 1/2 cups crushed pineapple with juice
- 1 (8 oz) container thawed Cool Whip®
- 1 tablespoon coconut cream
- 1 small box instant vanilla pudding
- 1/2 cup crushed pineapple with juice
- 1 cup sweetened coconut
- 15-20 maraschino cherries ( or more, hey… be wild)
- Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray, flour spray is best, but any will work just fine.
- In a large bowl, combine cake mix, eggs, oil, crushed pineapple and coconut. Mix well with a wire whisk.
- Pour into pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack. ( about 30-45 minutes)
- In a medium sized bowl, fold together whipped topping, coconut cream, vanilla pudding, and crushed pineapple with the juice.
- Spread over the top of cooled cake’ sprinkle with the coconut and arrange the cherries in anyway you please.
Cool in fridge for at least 3 hours before serving. Can be made a day in advance… the colder the cake gets the better it tastes, which is always the case. ENJOY!!
Mmmmm Cake, I can hardly wait!!!
I drain the cherries while the cake is baking and cooling… they can be full of juice and it runs on the icing… but that is up to you…
I chill the icing while the cake is still baking… just to keep it cool.