Pineapple Coconut Surprise Cake
This delightful cake brings a taste of the tropics with its moist layers and bursts of pineapple and coconut. It's a versatile dessert perfect for potlucks or special occasions, offering both ease of preparation and rich, comforting flavors. Pair it with whipped cream or vanilla ice cream for an extra touch of indulgence.
Ingredients
- 1 box yellow cake mix
- 1 3.4 oz package vanilla instant pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1 can 8 oz crushed pineapple, drained (reserve the juice)
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts optional, pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and vanilla pudding mix.
- Add Wet Ingredients: Add eggs, vegetable oil, and water. Mix until smooth and well combined, being careful not to over-mix.
- Fold in Extras: Gently fold in the drained crushed pineapple, shredded coconut, and optional chopped nuts.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Add Pineapple Juice: While the cake is still warm, poke holes throughout with a fork and drizzle the reserved pineapple juice over the top.
- Cool and Serve: Allow the cake to cool in the pan on a wire rack. Once cooled, cut into squares and serve.
Notes
For a deeper coconut flavor, toast the shredded coconut before adding it to the batter.
Nutrition
Calories: 350kcal
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