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Pineapple Coconut Sheet Cake

This semi - homemade cake comes out so moist and the coconut frosting is out of this word delicious. It's just a great cake and easy to make! Bring the tropics into your kitchen.

Course Dessert, Snack
Cuisine American, Southern, Tropical
Keyword cake mix, coconut, coconut cake, pineaple cake, pineapple, pineapple coconut, sheet cake, tropical cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Pam

Ingredients

  • 1 box pineapple cake mix, vanilla or yellow cake mix works too.
  • 2 large eggs
  • 1 cup cold water
  • 1/3 cup avocado, canola or any mild oil
  • 1/2 cup coconut milk, not coconut water
  • 1 cup diced cherries, I used maraschino

Frosting

  • 1 cup coconut milk, not coconut water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tbsp rum OR 1 teaspoon rum extract
  • 1 cup sweetened toasted coconut

Instructions

  1. For the cake:

    1. Preheat oven to 350 degrees, spray a 9x13 baking pan with baking or cooking spray and set aside.

    2. Using stand or hand mixer, mix the cake mix, eggs, water, oil, and coconut milk until combined and smooth. Toss in the diced cherries.

    3. Bake for 30-40 minutes or until a toothpick comes out clean or with slightly moist crumbs. Try not to over bake. Let cake cool completely on a wire rack before frosting.

    For the frosting:

    4. Using a stand or hand mixer, combine the coconut milk, sweetened condensed milk, and evaporated milk. Mix to combine to become creamy. Add in the vanilla extract, rum or rum extract. Mix again to combine.

    5. When cake is completely cooled, pour the frosting over the entire cake. Using an offset spatula, smooth out to the ends of the baking pan. Sprinkle on the toasted coconut. You can find toasted coconut in grocery stores or toast plain coconut in the oven. Toss coconut onto a cookie sheet that is lined with parchment paper. Bake at 300 degrees just until the coconut starts to brown This takes just a few minutes. This should take only a few minutes. Keep a watch because coconut can burn quickly. You can also toss sweetened coconut onto the cake that's not toasted. Either way, the cake will be delicious. Enjoy!