Ingredients and Weight:
- 1 (15 oz) can unsweetened coconut milk
- 1 (14 oz) can pineapple, crushed and drained
- 1 (18.25 oz) box yellow cake mix
- 1 (3.4 oz) box instant coconut pudding mix
- 3 eggs
- 1/2 cup vegetable oil
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
Easy (1/5)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the coconut milk, pineapple, cake mix, pudding mix, eggs, and oil. Mix well until just combined.
- Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful
- Sweet and tangy
- Tropical flavors
- Perfect for any occasion
User Comments:
- "This cake is so delicious and easy to make. It's the perfect dessert for a summer party."
- "I love the combination of pineapple and coconut. This cake is a real winner."
- "This is my go-to cake recipe whenever I need a dessert that will impress my guests."
Special Precautions and Tips:
- Use fresh pineapple if possible for the best flavor.
- If you don't have coconut milk, you can substitute 1 cup of regular milk plus 1/4 cup of shredded coconut.
- To make the cake extra special, frost it with a pineapple cream cheese frosting.
