Pineapple cake soaked in sweet, creamy coconut milk, smothered in coconut cream topping and garnished with crunchy toasted coconut. A real treat for coconut lovers, and a great dessert for a warm day.
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I sometimes make a larger amount of the coconut/sweetened condensed milk mixture so the cake will be extra gooey. I've also spooned crushed pineapple and it's juice over the top of each slice just before adding the whipped topping. Other versions of this recipe suggest using white or yellow cake mixes, but the pineapple cake really adds a great flavor to the dish.
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Serving Size: 1 -xinchcake (11g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 42 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 3.3mg | 0 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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