1. Preheat and Prepare the Pan
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- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier cleanup.
2. Toast the Coconut
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- In a dry skillet over medium heat, add the 1 cup shredded coconut.
- Stir frequently for 3–5 minutes, until the coconut turns a beautiful golden brown.
- Remove from heat and let cool completely. Set aside for topping.
3. Mix the Cake Batter
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- Oil or melted butter
- Eggs
- Undrained crushed pineappleIn a large bowl, combine:
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- Cake mix
- Pudding mix
- Water
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- Coconut extract (if using)
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- Using a hand mixer or whisk, beat the mixture for 2–3 minutes, until the batter is smooth. The crushed pineapple will make the batter thick and luscious.
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4. Bake the Cake
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- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from oven and let the cake cool completely in the pan on a wire rack.
Tip: Avoid frosting a warm cake, or the frosting may melt.
5. Make the Frosting
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- In a large bowl, beat the softened butter with an electric mixer until creamy, about 1–2 minutes.
- Gradually add the powdered sugar, 1 cup at a time, beating slowly at first to avoid a sugar cloud.
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- Once all the sugar is added, mix in the vanilla, coconut extract, and 1 tablespoon of cream or milk.
- Increase speed and beat for another 2–3 minutes, until the frosting is light, fluffy, and easy to spread.
- If the frosting is too thick, add another splash of cream. If it’s too thin, add more powdered sugar by the tablespoon.
6. Frost and Decorate the Cake
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- Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife.
- Sprinkle the toasted coconut over the frosting, gently pressing it down so it adheres.
- If desired, garnish with extra crushed pineapple or a light drizzle of pineapple juice for a decorative touch.
7. Slice and Serve
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- Cut the cake into squares or slices.
- Serve chilled for a firmer texture, or at room temperature for a softer bite.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Serving Suggestions
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- Pair with tea or coffee for a cozy dessert.
- Top with fresh fruit such as pineapple chunks or strawberries.
- Serve with vanilla ice cream for a decadent tropical treat.
- Make cupcakes: Pour batter into lined muffin tins and bake for 18–22 minutes.
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