Sometimes the best recipes happen by accident, like this deliciously moist, easy coconut-pineapple cake. Thinking that I had a box mix of pineapple upside down cake in the pantry already, I picked up a fresh pineapple to spike it up a notch. Well, I didn't, but since my taste buds were throwing a fit, I decided to forage in my pantry and came up with this concoction.
Try it - you'll like it!
Perfect for an easy holiday dessert!
Served with whipping cream and a dab of loganberries:)
Ingredients for Bottom Layer
I used a square deep dish glass pan
- My son butchered:) the pineapple for me - large chunks.
- Place in pot
- Add one stick of butter (you can use half - I just like butter:)
- Add about 1 to 3 teaspoons of brown (natural cane) sugar
- Add half a cup of coconut flakes
- Optional: Dark Bacardi Rum - third of a cup
Heat on medium and stir, when butter and sugar are melted, remove from stove.
Spidey approved - you can tell I baked this around Halloween:)
Ingredients for the Cake
- One box of golden yellow cake mix
- Three eggs
- Swap whatever liquid is recommended (usually water or oil) for applesauce or buttermilk ( I used half buttermilk and half applesauce)
- Two cups of coconut flakes
Mix as directed
Pre-heat oven to temperature recommended on the box
Spray or butter up the inside of your baking pan
Note: Mine took 35 minutes to get golden brown, but this will vary by ovens and due to the size and material of your baking dish. So keep an eye on it:)
Golden brown - right out of the oven
just like we like it:)
Tip: If you like an extra layer of frosting, whip something up - anything from a pineapple or cherry filling to ready made frosting.
We had a jar of loganberry jam from Ikea and it made a tasty addition along with a side of homemade vanilla-rum whipping cream.
Pull up a chair and have some:)
Easy - delicious
Try it for the holidays - Thanksgiving is just around the corner ....!
Nov 12, 2011 copyright © Rose Hill
All images copyright © Rose Hill