Pineapple Coconut Dream Cake
Ingredients
For the Cake
1 box (15.25 oz) yellow or white cake mix
Ingredients called for on the cake mix (usually eggs, oil, and water)
For the Pineapple Filling
1 can (20 oz) crushed pineapple, with the juice
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the Frosting
1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Topping
2 cups sweetened shredded coconut
Maraschino cherries (optional)
Toasted coconut (optional)
Instructions
Preheat your oven according to the cake mix directions. Grease and flour a 9×13-inch baking dish.
Prepare and bake the cake as directed on the package.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
In a saucepan, combine the crushed pineapple with its juice and the granulated sugar. Bring to a gentle simmer over medium heat for 5–7 minutes, stirring occasionally. Remove from the heat and stir in the vanilla.
Pour the warm pineapple mixture evenly over the warm cake, letting it soak into the holes. Cool the cake completely.
Beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, then mix in the vanilla until creamy.
Spread the frosting evenly over the cooled cake.
Sprinkle the shredded coconut over the frosting, gently pressing it down so it sticks.
Refrigerate for at least 2 hours before serving to allow the flavors to blend.
Optional Garnish
Top each slice with a maraschino cherry and a sprinkle of toasted coconut.
Prep time: 20 minutes
