Pineapple Cake with Coconut Frosting
I love to experiment in the kitchen and rarely use a recipe as is. Even when using baking mixes I rarely just make them like the package instructs.
One day a few years ago when I needed to come up with something to bring to a last minute potluck at church, I come up with the following concoction. At first, I wasn't sure how it would turn out but it ended up being a huge hit (as a matter of fact when I would take it to future church potlucks I would have to make at least 2).
Quick & Easy Pineapple cake
1 white cake mix
1 can crushed pineapple (drained with juice reserved)
Make the cake mix according to package directions except use the reserved pineapple juice in combination with the water . Add the crushed pineapple to the cake mix and stir well right before adding to the pan.
Top with coconut or pineapple icing (or whatever icing you choose – also good if just sprinkled with powered sugar)
For the Coconut Frosting:
Coconut Frosting & Filling
1 6 oz. can of coconut milk
2/3 cup sugar
¼ cup butter or margarine
1 slightly beaten egg
1 teaspoon vanilla
1 cup flaked coconut
½ cup chopped pecans (optional)
In saucepan, combine milk, sugar, butter, egg and salt. Cook and stir over med. Heat until thickens and begins to boil. Remove from heat. Add vanilla, coconut and pecans (if desired). Cool thoroughly. Will frost 2 8 or 9 inch layers.
One of the ladies at my church always called this my Pina Colada cake.
Hope you enjoy!
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