Pineapple Coconut Cake

Step 1

Prepare for Baking:

Step 3

Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

Step 5

Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal. Properly preparing the pan is crucial to prevent the cake from sticking.

Step 7

Mix the Ingredients:

Step 8

In a large mixing bowl, combine the yellow cake mix and vanilla instant pudding mix. Mix these dry ingredients thoroughly to ensure even flavor distribution.

Step 9

Add the eggs, vegetable oil, and water to the dry mixture. Mix until the batter is smooth and free of lumps, using a whisk or electric mixer. Be careful not to over-mix, as it can affect the cake's texture.

Step 11

Add the Extras:

Step 12

Gently fold in the drained crushed pineapple, shredded coconut, and chopped nuts if using. Ensure the pineapple is well-drained to avoid excess moisture in the batter. The coconut and nuts add texture and flavor contrast.

Step 14

Bake:

Step 15

Pour the batter into the prepared baking pan and smooth the top with a spatula. This helps ensure an even bake.

Step 16

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but still moist.

Step 18

Enhance the Flavor:

Step 19

While the cake is still warm, poke holes throughout the surface using a fork. Drizzle the reserved pineapple juice over the top, infusing the cake with additional pineapple flavor and moisture.

Step 21

Cool and Serve:

Step 22

Allow the cake to cool in the pan on a wire rack. This cooling period helps the cake set properly and makes it easier to slice. Once cooled, cut the cake into squares and serve.