Pineapple Coconut Cake w/ Cream Cheese Frosting - Sweet Ending To Quarantine 2020

Sometimes in the kitchen, you get a result you were not expecting. This easy Pineapple Coconut Cake was just that, and it was delicious. 

This is a "Pantry Cake," all the ingredients were in the pantry. A boxed cake, a can of pineapple tidbits, and shredded coconut. The icing was also divine, and used leftover pineapple juice. 

My baby daughter made this cake, we collaborated (I need to take some credit she is after all my child) and the first bite was like angels singing. We immediately ordered more boxed cake mixes, which are quite inexpensive, for the next time we want this perfect dessert. Turns out that will be New Year's day of 2021. Do I need to repeat again, "thank you 2020 but we would like to move on." We are in lockdown here in Ontario...again, so I need to look forward to something delicious to start the new year.  

Cake:

1 box French Vanilla cake mix
1 can pineapple tidbits, drained and pureed
3 eggs
1/2 cup canola oil

1 cup of milk
1 cup shredded sweetened coconut

For the frosting:

1 packet cream cheese, softened
2 1/2 cups icing sugar
1/4 cup pineapple juice (drained juice from the pineapple can)
1/2 cup butter softened
Coconut for sprinkling on top.

Method:

Use a hand mixer to combine all cake ingredients. Place in oiled 8x8 or 9x9 pan. Needed 40 minutes at 350 degrees.

For the frosting, again utilize the mixer to combine all ingredients. Wait for the cake to cool, pour over the delicious frosting, and spread. Add shredded coconut and tada!

It has been an indescribably difficult year for the world, and wherever you are I send you my warm hugs and I pray we will all manage to find the ending of this maniacal virus and be free to once again move into the world, different though it may be.  

Stay home, stay safe, help where you can.

~ Cookin Mum ~