Introduction
Experience a slice of paradise with this delicious tropical cake that pairs the sweetness of pineapple and coconut with a moist, fluffy base. This cake is perfect for gatherings, celebrations, or simply to satisfy your sweet tooth. With an easy recipe that combines simple ingredients, you can create a beautiful and delightful dessert that will leave everyone wanting more.
Detailed Ingredients with measures
For the Cake:
– 1 box yellow cake mix
– 3 large eggs
– 1 cup crushed pineapple (with juice)
– 1/2 cup vegetable oil
– 1/2 cup sour cream
– 1 small box instant vanilla pudding mix
For the Filling:
– 1 can (14 oz) sweetened condensed milk
– 1 can (15 oz) cream of coconut
For the Topping:
– 1 tub (8 oz) whipped topping
– 1 cup shredded sweetened coconut
– Optional: maraschino cherries, additional pineapple chunks, toasted coconut for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30-35 minutes
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 servings
Directions
1. Bake the Cake:
– Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
– In a large bowl, combine the cake mix, eggs, crushed pineapple (with juice), vegetable oil, sour cream, and instant vanilla pudding mix. Mix until smooth.
– Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Poke and Soak:
– While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
– In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
3. Chill:
– Let the cake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
4. Add Topping:
– Once chilled, spread the whipped topping evenly over the cake.
– Sprinkle the shredded sweetened coconut over the top.
– If desired, garnish with maraschino cherries, additional pineapple chunks, or toasted coconut.
5. Serve:
– Keep the cake refrigerated until ready to serve. Slice and enjoy this tropical delight.
Detailed Directions and Instructions
1. Bake the Cake:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine the cake mix, eggs, crushed pineapple (with juice), vegetable oil, sour cream, and instant vanilla pudding mix. Mix until smooth. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Poke and Soak:
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top. In a bowl, mix together the sweetened condensed milk and cream of coconut. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
3. Chill:
Let the cake cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
4. Add Topping:
Once chilled, spread the whipped topping evenly over the cake. Sprinkle the shredded sweetened coconut over the top. If desired, garnish with maraschino cherries, additional pineapple chunks, or toasted coconut.
5. Serve:
Keep the cake refrigerated until ready to serve. Slice and enjoy this tropical delight.
Notes
– Cake Texture:
The addition of sour cream will provide moisture and richness to the cake.
– Sweetness:
Depending on your taste preference, you can adjust the sweetness by using less sweetened condensed milk.
– Garnishes:
Feel free to use your favorite garnishes to personalize the cake.
– Storage:
This cake is best kept refrigerated and can be stored for up to 5 days.
Cook Techniques
Baking the Cake
Preheat the oven to the specified temperature. Prepare your baking dish by greasing it properly to prevent sticking. Combine all the cake ingredients in a mixing bowl and mix until smooth. Pour the batter into the dish and bake until a toothpick comes out clean.
Poking and Soaking
Once the cake is out of the oven, use a wooden spoon handle to poke holes throughout the top while it’s still warm. This allows the soaking mixture to penetrate the cake for added moisture and flavor.
Chilling the Cake
After the cake has cooled to room temperature, it’s essential to refrigerate it for several hours or overnight. This helps the flavors meld and enhances the overall taste of the cake.
Applying the Topping
Spread the whipped topping evenly across the chilled cake. Ensure an even layer to give a balanced flavor in every slice. Sprinkle shredded coconut on top for added texture and sweetness.
Serving
Keep the cake refrigerated until it’s time to serve. Slice it into pieces and enjoy this tropical dessert while it’s cold for the best experience.
FAQ
Can I use a different cake mix flavor?
Yes, you can experiment with different flavors, but keep in mind that it will change the overall taste of the cake.
How long does the cake last in the fridge?
The cake can be stored in the refrigerator for up to 5 days, covered to keep it fresh.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used; just ensure it is finely crushed and you add the juice for moisture.
Is there a way to make this cake gluten-free?
You can use a gluten-free cake mix instead of the standard yellow cake mix to make it gluten-free.
Can I skip the coconut in the topping?
Certainly! If you’re not a fan of coconut, you can leave it out or substitute with a different topping of your choice.
Conclusion
This tropical cake offers a delightful fusion of flavors and textures, making it the perfect dessert for gatherings or a special treat. Its moist, pineapple-infused sponge combined with the creamy coconut filling creates a refreshing and indulgent experience that will leave everyone craving more. Enjoy every bite of this heavenly creation!
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