This tropical cake can be eaten warm from the oven or cold from the fridge.
1.Heat oven to 350?F. Place butter in 13x9-inch (3-quart) glass baking dish; place in oven until butter is melted.
2.Remove baking dish from oven. Sprinkle brown sugar evenly over melted butter. Sprinkle coconut over brown sugar. Arrange pineapple slices over coconut, pressing lightly to set each one in place.
3.In large bowl, place cake mix, reserved 2 tablespoons pineapple juice, the coconut milk, oil and eggs. Stir vigorously about 2 minutes or until well combined and batter is smooth. Let stand 2 minutes; stir again. Pour batter into pan, spreading evenly.
4.Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish. Turn cookie sheet and baking dish over; leave baking dish over cake 5 minutes to let brown sugar mixture drizzle down onto cake. Remove baking dish; cool 30 minutes before serving. Store in refrigerator.
Though this cake is virgin, you can add a shot of coconut rum to the batter for added fun.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 464 | ||
Calories from Fat: 278 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 425.6mg | 131 % | |
Sodium 219.9mg | 8 % | |
Potassium 327.5mg | 9 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 33.2g | ||
Protein 13.9g | 20 % | |
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: 464
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