Pineapple and Coconut Cake

INGREDIENTS:

For the Cake:

1 box yellow or white cake mix (or homemade sponge cake batter)

1 can (20 oz) crushed pineapple , undrained

½ cup vegetable oil

4 large eggs , room temperature

1 tsp vanilla extract

1 cup sweetened shredded coconut (plus extra for garnish)

For the Coconut Glaze:

1 cup powdered sugar

2–3 tbsp coconut milk (or regular milk for a lighter flavor)

½ tsp coconut extract (optional, for extra coconut flavor)

DIRECTIONS:

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C) . Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Step 2: Mix the Batter

In a large mixing bowl, combine cake mix, crushed pineapple (with juice), oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes.

Stir in shredded coconut until evenly distributed.

Step 3: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 30–35 minutes , until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Step 4: Make the Coconut Glaze

In a small bowl, whisk powdered sugar, coconut milk, and coconut extract (if using) until smooth. Adjust milk for desired consistency.

Step 5: Finish & Serve

Drizzle the glaze over the cooled cake. Sprinkle additional shredded coconut on top for garnish. Slice and serve.