½cupreserved pineapple juiceif it’s not enough, add water to equal ½ cup
4eggs
⅓cupvegetable oil
Frosting Ingredients:
1cupheavy whipping creamcold
¼cuppowdered sugar
½teaspooncoconut extract
½teaspoonvanilla extract
½cupsweetenedshredded coconut for garnish
Instructions
Preheat oven to 350°F. Grease a 13x9-inch baking pan.
In a large bowl or stand mixer, combine cake mix, crushed pineapple, pudding mix, pineapple juice, eggs, and oil. Mix on low speed for 1 minute. Scrape the edges of the bowl. Beat on medium speed for 2 minutes, scraping the edges after each minute.
Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
In a bowl using a hand mixer or stand mixer with the whisk attachment, beat the cold heavy whipping cream on high speed with the powdered sugar, coconut, and vanilla extracts until stiff peaks form and it has a whipped cream like consistency (about 4-5 minutes).
Spread the frosting evenly over the cake. Top with shredded coconut and serve.
Notes
*Disclaimer: This recipe was tested at an elevation of ≈ 4,500 feet. Some adjustments may be needed depending on your elevation. (No adjustments were made based on this elevation, this is simply the elevation it was tested at.)Tips: - Be sure not to overbeat the cream or you’ll end up with butter. Stop once it’s a good, whipped cream texture. - Allow the cake to cool completely before adding the frosting to prevent the frosting from melting. - The shredded coconut can be toasted if you’d like.