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Pineapple Coconut Cake

Course Cakes, Desserts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

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
 Course Creams, Desserts
 Cuisine Hawaiian
 Prep Time 10 minutes
 Servings
 cake
RECIPE NOTES
Crushed Pineapple Whip Topping
INSTRUCTIONS
  1. Chill coconut milk in fridge overnight to harden the cream and make it easier to separate without mixing with the water.
  2. Chill mixing bowl 15 minutes before whipping.
  3. Remove cream from can into chilled bowl.
  4. Beat for 30 seconds until creamy.
  5. Add vanilla and powdered sugar mix well.
  6. Add crushed pineapple and vanilla pudding mixes mix and chill till ready to use.