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Cake with pineapple and coconut decadence


Cake with pineapple and coconut decadence


Put this recipe on paper.

In a rural area whose history is as old as the country itself, there is a dessert that has been making

people happy for decades. The Pineapple Coconut Surprise Cake has been handed down through

several families, with each new generation improving upon the original recipe. If you’re looking for a


sweet treat with a hint of tropical flavor and the afternoons are getting long, this is the cake for you.

Ignoring the weather outside, one might even argue it’s a ray of sunlight. Are you wondering why you

should bake this cake? It’s not too complex for a meal, but it’s good enough for Sunday and has all

the flavor and texture that lovingly baked bread brings.

The perfect addition to this delicious cake is a scoop of handmade ice cream or some light whipped


cream. If you love something sweet, serve this Pineapple Coconut Cake with a glass of cold milk or a

hot cup of coffee to bring out the delicious, healthy and simple taste.

Cake with pineapple and coconut decadence



Cake with Pineapple and Coconut Decadence

Eight to ten servings are available.


To make the cake: – One box of yellow cake mix

– One container of vanilla instant pudding mix, measuring 3.4 oz.

– four sizable eggs

– A measure of 1 cup of vegetable oil

1.5 ounces of water


– Empty can of crushed pineapple (8 oz) (set aside the liquid)

– Grated coconut that has been sweetened, measuring 1 cup

– Chop 1 cup of nuts (walnuts or pecans would be great alternatives)


What to do:


First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Preheat a 9×13-inch baking

pan and dust it with flour. Or, to make cake removal easier, line the pan with parchment paper.

2. In a large basin, whisk together the cake mix, instant pudding (vanilla), eggs, oil (vegetable), and

water. Combine all components by beating thoroughly. Make sure there isn’t any lump in the batter.


3. Finally, if chopped hazelnuts are used, sweetened coconut and dried pineapple should be added.

The “surprise part” is that it reveals the taste and aroma of each bite.

4. Spoon the batter into the hot pan and use a spatula to smooth the surface.

5. After preheating the oven for 30-35 minutes or when a toothpick inserted in the middle comes out,

remove it from the oven.

6. Gently spoon in the still hot cake and carefully pour in the reserved pineapple juice. This gives it the

sweet and sour taste that makes this little miracle come to life.

7. Place the pan on a wire rack to let the cake cool and cut it to serve.

To make it easier: – Try using apples and some oil instead of vegetable oil; This allows the flour to mix


– Shaking coconut flakes before adding them to the batter can enhance the coconut flavor for

coconut lovers.

– A After the cake has cooled, mix the powdered sugar with some pineapple juice to make a beautiful

glaze. Pour the glaze over the cake.

– A Last but not least, if you’re making this for a special event, a few maraschino cherries sprinkled on

top may make every dish visually and gustatorily delightful.


This Pineapple Coconut Surprise Cake is one of those soothing constants that stays the same no

matter what the seasons are like or how many years pass. The simplicity of life, the love of family, and

the pleasure of sharing a delicious treat are all reflected in it.

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