Coconut Pineapple Cake
15.25 oz. cake mix – white, vanilla or yellow cake mix will work (1 box needed)
1 cup crushed pineapple – do not drain; spoon from box into measuring cup
1/2 cup vegetable oil or canola oil
3 large eggs, room temperature
15 oz. coconut cream (sweetened condensed milk can be substituted)
1/2 cup pineapple juice
2 tbsp. rum extract (optional)
3.4 oz. instant coconut cream pudding mix (instant vanilla or french vanilla pudding can be substituted)
1 cup whole milk
8 oz. whipped topping
1/2 cup crushed pineapple, well drained
2/3 cup toasted coconut for garnish (optional)
Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with square edges with cooking spray and set aside.
In a large bowl or the bowl of a stand mixer, combine the cake mix, crushed pineapple, vegetable oil and eggs. Beat with a hand mixer or stand mixer on low speed for about 30 seconds, then increase the speed to medium and continue mixing for another 2 minutes.
Pour into prepared baking dish and smooth top so cake cooks evenly. Bake for 28 to 33 minutes or until a toothpick inserted comes out clean. Let the cake cool on a wire rack for 30 minutes. Using a fork, carefully poke holes all over the cake.
Whisk together coconut cream, pineapple juice and rum extract in a medium bowl. Slowly and carefully pour over the top of the cake, allowing it to fill in the holes and be absorbed into the cake. Let the cake stand until the liquid is completely absorbed and the cake is completely cooled.
Prepare frosting by whisking pudding mix and milk in large bowl until thickened, about 2 minutes. Add whipped topping and fold until no traces remain. Add well-drained pineapple and stir into mixture until blended.
Gently smooth the frosting over the top of the cooled cake with an offset spatula, keeping it as even as possible. Garnish the cake with toasted coconut (optional).
2 pounds. fresh strawberries, hulled and quartered
1 1/2 cups granulated sugar, divided, plus extra for garnish
2 tbsp. cornstarch
2 tbsp. lemon juice
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
1 C. vanilla extract
1/2 cup butter, melted and cooled
Preheat the oven to 350 degrees. In a medium bowl, combine strawberries with 1/2 cup sugar, cornstarch and lemon juice.
In another bowl, mix 1 cup of sugar with the flour, baking powder, salt, milk and vanilla extract. Slowly stir in the melted butter.
Grease an 8 x 11 inch baking dish. Pour batter into baking dish and top with strawberries. Don’t stir! Bake for 40 to 45 minutes, or until golden around the edges.
Serve immediately, with vanilla ice cream or whipped cream (optional)
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