Pineapple-Orange Coconut Cake
Jazz up a yellow cake mix with a few extra ingredients—like pineapple, cococonut, and mandarin oranges—for tropical delight of a 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 12 servings.