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A moist pineapple-soaked cake topped with creamy coconut frosting and toasted coconut.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 can crushed pineapple with juice (20 oz)
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub whipped topping
  • 1 cup sweetened shredded coconut, toasted

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • Spatula

Method
 

  1. Bake yellow cake according to package directions in a 9x13-inch pan.
  2. While warm, poke holes evenly across the cake.
  3. Pour crushed pineapple with juice evenly over the cake.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
  5. Spread topping over cooled cake and sprinkle with toasted coconut.
  6. Chill at least 2 hours before slicing and serving.

Nutrition

Calories: 360kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 34gVitamin A: 8IUVitamin C: 10mgCalcium: 6mgIron: 6mg

Notes

Best chilled before serving for clean slices and deeper flavor.

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