Welcome to another delicious recipe discovery on Ineskohl Kitchen! Today, we’re diving into a sweet and tropical delight that’ll take your taste buds on a flavor trip to paradise. If you’re looking for a dessert that hits the perfect balance between sweet and fruity, then this unique Pineapple Coconut Cake is your winning ticket. Not only is it refreshingly different, but it also has the magical ability to transport you to a sunny beach with every bite. Now, who wouldn’t want to experience that?
Simplicity is the name of the game in this recipe. With only six ingredients, this cake is as easy to make as it is delightful to devour. Don’t let the simplicity fool you, though. The flavors come together in a symphony of sweetness that’s nothing short of miraculous. Without further ado, let’s jump straight into the baking magic!
- 1 box (15.25 ounces) of yellow cake mix
- 1 can (20 ounces) of crushed pineapple, with juice
- 1 can (14 ounces) of sweetened condensed milk
- 1/2 cup (1 stick) of butter, melted
- 1/4 cup of shredded coconut
- Kick things off by preheating your oven to 350°F. Get a 9×13-inch baking pan ready by greasing it and dusting it with flour. This will prevent your cake from sticking to the pan.
- Grab a large mixing bowl, and combine the yellow cake mix, crushed pineapple (along with its juice), sweetened condensed milk, and melted butter. Stir these ingredients together until you get a smooth, well-blended batter.
- Now, it’s time to pour your well-mixed batter into your prepped baking pan. Make sure to spread the batter evenly in the pan.
- Let’s bring in that tropical twist! Evenly sprinkle your shredded coconut over the batter, giving your cake a beautiful and flavor-packed topping.
- Pop your pan into your preheated oven and let it bake for about 30 to 35 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, your tropical delight is ready.
- Patience is a virtue now! Allow your cake to cool down completely before you slice and serve.
- f you desire a deeper, richer flavor, try using a full-fat version of the sweetened condensed milk.
- Don’t worry if you don’t have shredded coconut on hand. Feel free to leave it out, or substitute with another topping, like chopped nuts or even chocolate chips for a different twist.
- You can also make this cake in a bundt pan for a beautiful presentation.
Enjoy this tropical delight and let every bite take you to the sunny beaches of your dreams!