Coconut Cream Cake and pineapple filling

I made this cake as an experiment and it turned out incrediable, I now make it any chance I get. It is super light and fluffy and tastes great with the pineapple filling and coconut flavored buttercream! Hope you enjoy it!

Coconut Cream Cake and pineapple filling

Ingredients

  • Cake:
  • 1 box coconut cake (any brand)
  • Oil,water and eggs called for on box
  • 1 egg
  • 1 cup vanilla yogurt
  • 1 cup sugar
  • 1 cup flour
  • 1 box coconut cream instant pudding
  • 2 tsp coconut extract
  • 2/3 cup flaked coconut,toasted
  • Filling:

  • 1 lrg can crushed pineapple
  • 1 cup sugar
  • cornstarch and water mixture for thickening

Instructions

  1. Cake:
  2. Combine all ingrediants and mix for 2 mins. Bake in greased pans at 325 degrees for 40-50 mins, or until toothpick comes out clean.Cool in pans 10 mins and turn out to cool completely
  3. Filling:
  4. Combine crushed pineapple and sugar in medium saucepan. Bring to a boil over medium low heat and simmer, 20 mins. Thicken with cornstarch and water mixture. Cool completely before filling cake.

Comments (3)

on

This cake was way to sweet for me. I even cut the 1 cup of sugar to 1/2 cup of sugar. I'm afraid with the added filling and icing this cake would be too much to bear. Sorry, I really wanted to like this cake.


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