Ingredients
- 1 box yellow cake mix (or homemade yellow cake batter)
- 1 can (20 oz) crushed pineapple, undrained
- 4 large eggs
- 1/3 cup vegetable oil
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
For the frosting:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix the cake batter: In a large bowl, combine the yellow cake mix, crushed pineapple (with juice), eggs, vegetable oil, shredded coconut, and vanilla extract. Stir until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan on a wire rack.
- Make the frosting: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Spread the frosting evenly over the cooled cake.
- Sprinkle shredded coconut over the frosting as a garnish.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Enjoy your moist, tropical pineapple coconut cake! Would you like me to help with variations or serving ideas?