Aloha Cake

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.

Cake:

1 box white cake mix
6 egg whites
1 stick melted butter
1 cup milk
1 can sweet milk
2 tablespoons coconut cream
coconut flakes
cherries ( as many as you want)
1 can crushed pineapple, drained very well

LET’S BAKE!!

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, butter, milk. 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)
Add coconut cream to the sweet milk.
When the cake cools, poke holes all over the cake and pour on the milk and drained pineapple.
Spread cool whip on top, add coconut flakes and cherries.

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!!