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A 'cake-mix-easy', fix-it-up and call it
homemade tropical dessert cake.
Pineapple-Orange
Coconut Cake
- 1 (18.25-ounce) package yellow cake mix
1 1/2 cups milk
1/2 cup granulated sugar
2 cups sweetened flaked coconut - divided use
1 (8-ounce) container frozen nondairy whipped dessert topping,
thawed
1/2 cup pineapple chunks, drained
1/2 cup Mandarin orange segments, drained
1 teaspoon finely grated orange peel
3 sprigs fresh mint
- Prepare and bake cake mix as directed
on package for a 13 x 9 x 2-inch baking pan.
- Cool in pan for 15 minute. Pierce cake
with a fork at 1/2-inch intervals. Combine milk, sugar and 1/2
cup coconut in a medium saucepan. Bring to a boil. Reduce heat
to low and simmer for 1 minute. Spoon over still-warm cake, spreading
coconut evenly over top. Cool completely.
- Stir 1/2 cup coconut into whipped topping.
Spread over cooled cake. Sprinkle with remaining 1 cup coconut.
Refrigerate 6 hours or overnight.
- Right before serving, garnish with pineapple,
orange segments, orange peel and mint.
Makes 15 servings.
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