A ‘cake-mix-easy’, fix-it-up and call ithomemade tropical dessert cake.
Recipe: Pineapple-OrangeCoconut Cake
1 (18.25-ounce) package yellow cake mix
Prepare and bake cake mix as directedon package for a 13 x 9 x 2-inch baking pan.
Cool in pan for 15 minute. Pierce cakewith a fork at 1/2-inch intervals. Combine milk, sugar and 1/2cup coconut in a medium saucepan. Bring to a boil. Reduce heatto low and simmer for 1 minute. Spoon over still-warm cake, spreadingcoconut evenly over top. Cool completely.
Stir 1/2 cup coconut into whipped topping.Spread over cooled cake. Sprinkle with remaining 1 cup coconut.Refrigerate 6 hours or overnight.
right before serving, garnish with pineapple,orange segments, orange peel and mint.
1 1/2 cups milk
1/2 cup granulated sugar
2 cups sweetened flaked coconut – divided use
1 (8-ounce) container frozen nondairy whipped dessert topping,thawed
1/2 cup pineapple chunks, drained
1/2 cup Mandarin orange segments, drained
1 teaspoon finely grated orange peel
3 sprigs fresh mint
Makes 15 servings.
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