Coconut Pineapple Cake - Jaseyscrazydaisy

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 1 cake mix, light colored super moise or 1 pudding, included , yellow or 1 golden butter
• 3 eggs
• 1 (14 ounce) can coconut milk, not cream of coconut
• 1/2 cup sweetened coconut, flaked
• 1 (8 ounce) can crushed pineapple, drained, juice reserved for glaze
• 1 1/2 cups milk or 1 1/2 cups less depending on pienapple juice
• reserved pineapple juice
• 1/2 cup sugar
• 1/2 cup sweetened coconut
• 1 pint heavy whipping cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla, use 1 teaspoon if you like more
• coconut, for dusting

Recipe

• 1 prepare pans. if using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. if using a 9x13 inch pan, spray the bottom with cooking spray.
• 2 in a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. beat on medium speed for 2 minutes, scraping occasionally. stir in coconut and pineapple. pour into pans.
• 3 bake as directed per pan size on box. don't overbake.
• 4 cool 15 minutes.
• 5 while cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
• 6 combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. bring to a boil, reduce heat, and simmer for 1 minute.
• 7 poke holes into cake using a fork, straw, or even a kabob stick.
• 8 carefully spoon evenly over warm cake allowing liquid to soak into holes.
• 9 put cake into the fridge to cool completely.
• 10 frosting:.
• 11 beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (if making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. you can also spread a little of this prepared cream between layers.
• 12 frost cake with prepared whipped cream. cover cake with remining coconut.
• 13 keep and store in refrigerator until ready to serve.