Coconut Pineapple Cake

11 Nov

Note: I originally found this recipe on a site called Dashing Dish, and i looked forward to making it. I made it this weekend, and it was really yummy. The recipe is directly from this other site, so I won’t take credit for the recipe itself. However, i wanted to repost it, because my calorie count varied a great deal from the original published count. Please enjoy this cake.

– 1 box of vanilla cake mix (i used betty crocker)
– 2 tbsp coconut extract (separated into 2 equal parts)
– 1 20 oz can crushed pineapple (in juice, not drained)
– 1 cup cold 1% milk
– 1 box (1 oz) sugar free instant vanilla pudding mix
– 1 tub of light cool whip
– 2/3 cup of shredded coconut


1. Mix cake mix, pineapple and 1 tbsp coconut extract in a mixing bowl. Transfer to a 9X13 baking pan that has been sprayed with nonstick spray. (Originally recipe calls for 2 round pans. I just wasn’t in a cake building kind of mood)
2. Bake cake mixture according to directions on the cake mix box.
3. In a medium bowl, mix milk and remaining 1 tbsp of coconut extract. Slowly add pudding mix while wisking vigorously unti all lumps are gone.
4. Gently stir in tub of cool whip until smooth. Regrigerate frosting.
5. Once cake has cooled completely, top with frosting, and sprinkle shredded coconut evenly across surface.

12 Servings= 250 Calories per serving


afterthoughts: I liked this cake much better on day 2. On day 1 the extract gave it a bit of an artificial flavor, but I gave it another try on day 2 and it was really yummy.

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