Coconut Pineapple Cake Jaseyscrazydaisy Recipes

COCONUT PINEAPPLE CAKE - JASEYSCRAZYDAISY

Steps:

• Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
• In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
• Bake as directed per pan size on box. Don't overbake.
• Cool 15 minutes.
• While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
• Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
• Poke holes into cake using a fork, straw, or even a kabob stick.
• Carefully spoon evenly over warm cake allowing liquid to soak into holes.
• Put cake into the fridge to cool completely.
• Frosting:.
• Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
• Frost cake with prepared whipped cream. Cover cake with remining coconut.
• Keep and store in refrigerator until ready to serve.