Pineapple Coconut Cake
Ingredients
- 1 box pineapple cake
- 3 tbs flax seed use in place of eggs to make recipe vegan
- 3 cups vegetables shredded, use #1 cone
- 20 oz can pineapple juice from crushed pineapple
- 12 oz whipped topping see crushed pineapple whip topping recipe
Instructions
- Pre-heat 11" skillet on medium low heat.
- Mix cake mix and shredded veggies together in medium mixing bowl. Mix 3 tbsp flax and 6 tbs water in separate bowl let set for a few minutes then add to mixture, if more moisture is needed add small amounts of the pineapple juice until right consistency is reached.
- Spritz pan lightly and add cake mix into pan and cover with lid.
- Cook until toothpick comes out clean, approximately 30 min. Remove from pan and poke holes in top with wooden spoon about 1 inch apart from each other over entire surface.
- Pour pineapple juice over cake let cool slightly then frost with whip topping.
Notes
Servings: 8
Crushed Pineapple Whip Topping
Crushed Pineapple Whip Topping
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RECIPE NOTES
Crushed Pineapple Whip Topping
INSTRUCTIONS
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Chill coconut milk in fridge overnight to harden the cream and make it easier to separate without mixing with the water.
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Chill mixing bowl 15 minutes before whipping.
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Remove cream from can into chilled bowl.
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Beat for 30 seconds until creamy.
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Add vanilla and powdered sugar mix well.
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Add crushed pineapple and vanilla pudding mixes mix and chill till ready to use.
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