Description
A light and fluffy pineapple cake topped with creamy whipped topping and toasted coconut for the ultimate tropical dessert.
Ingrédients
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- 1 box (15.25 oz) yellow or white cake mix
- 1 can (20 oz) crushed pineapple in 100% juice, undrained
- 3 large eggs, room temperature
- 1 tub (8 oz) whipped topping, thawed
- ½ cup shredded sweetened coconut, toasted
Préparation
- Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking dish.
- In a large bowl, combine the dry cake mix, crushed pineapple with its juice, and the eggs.
- Beat the mixture with a hand mixer for about 2 minutes until fluffy and fully combined.
- Pour the batter into the prepared baking dish.
- Bake for 28 to 32 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely to room temperature.
- Spread the thawed whipped topping evenly over the cooled cake.
- Sprinkle the toasted shredded coconut evenly over the top.
- Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
Make sure the cake is fully cooled before adding the whipped topping to prevent melting. Toasting the coconut adds extra flavor and crunch.
- Temps de préparation: 15 minutes
- Temps de cuisson: 32 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Valeurs nutritionnelles
- Taille d’une portion: 1 slice
- Calories: 320
- Sucres: 28g
- Sodium: 340mg
- Matières grasses: 14g
- Acides gras saturés: 10g
- Acides gras insaturés: 3g
- Acides gras trans: 0g
- Glucides: 46g
- Fibres: 1g
- Protéines: 3g
- Cholestérol: 45mg