Pineapple Coconut Cake

Step 1

Prep: Start by preheating the oven to 350 degrees F. Then, grease the inside of a9x13 baking dish and set it aside.

Step 2

Cake batter: In a large mixing bowl, combine the dry cake mix, crushed pineapple, dry pudding mix, pineapple juice, eggs, and oil.

Step 3

Using an electric handheld mixer or kitchen aid mixer, mix on low speed for1 minute, while stopping to scrape down the sides of the bowl as needed. Continue to beat on medium speed for 2 additional minutes, and scrape down the sides of the bowl another two times through the process.

Step 4

Bake: Proceed to pour the cake batter into the prepared baking dish. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. Then allow the cake to cool completely before adding the frosting.

Step 5

Prepare Frosting: Use a handheld mixer or a stand mixer with a whisk attachment to beat the heavy cream on high speed with the powdered sugar, vanilla extract, and coconut extract until stiff peaks form and it has a whipped cream consistency. This should take about 4-5 minutes. Do not overbeat the cream or you will make butter.

Step 6

After that, spread the prepared frosting evenly over the top of the cake and top with the shredded coconut. Slice, serve and enjoy!