Pineapple Coconut Macaroon Cake Recipe

A three ingredient cake that tastes like gourmet!

So I’m a HUGE coconut macaroon fan!  Well, actually I’m just a HUGE coconut fan….especially with the season change….it makes me dream of being on a tropical island far far away sipping frozen drinks with the warm breeze blowing while I gently sway in a hammock by the sea.  Oh wow….okay….back to reality….although didn’t you love that mini vacay too?!  And what goes better with coconut than pineapple?  I’ll tell you what…….NOTHING!!  It’s like the PERFECT tropical combo!

So I was making some Simple 2-Ingredient Pineapple Cake the other night and decided to do some experimenting….at first I was thinking about drizzling some chocolate on it….but I wasn’t in a chocolate mood….seriously weird for me.  Then I thought about adding strawberries but decided those may get soggy in the baking process.  I went through an array of ideas…..caramel, blueberries, honey, graham crackers, etc, etc, etc.  But then the genius came……Coconut!  And let me tell you….I was not expecting the coconut to form a completely new cake but it did.  And it was superb…it was better than superb….it was a tropical oasis…at least when I took a slice out on the porch and closed my eyes and dreamed the breeze was from the ocean (can you tell I’m wanting a vacation?!).  Anyway, this cake was fantastic and it tasted completely different than the 2-Ingredient Pineapple Cake…it was denser and a little crispier on the outside but more moist on the inside….it was literally like I made a giant coconut macaroon and added in a little pineapple…..cake heaven!!

Now, there are a few extra steps that you have to take to make sure that this cake comes out correctly.  It’s only 3 ingredients which is GREAT and you can keep them on hand at all times without worrying about them going bad quickly….but it does require a little extra TLC in the baking department.

Ingredients:

1 Can Crushed Pineapple (8 oz)

1 Pkg Angel Food Cake

1 Cup Shredded Coconut

Crisco and sugar to coat the pan.

Directions:

Preheat oven to 400 degrees.

Take shortening (Crisco) and use a napkin to coat the inside of the pan with the shortening.

Generously sprinkle white granulated sugar in the pan and completely coat.

Mix together (in a REALLY LARGE mixing bowl- like 3 times the size you think you need– this stuff GROWS) can of crushed pineapple and cake mix.

To get your cake fluffy whip the ingredients for about 3 minutes….there will be lots of air bubbles and the mixture will have grown a LOT!

Pour cake into cake pan until 2/3 full.  You’ll probably have enough mix to also make a smaller cake too.

Sprinkle shredded coconut on top of cake mixture and place in oven.

Bake at 400 degrees for 20 minutes.

Reduce heat to 300 degrees and bake an additional 20 minutes.

Turn oven off.

Once oven has cooled remove your cake.  This is very important to make sure it doesn’t fall.

Flip cake over onto cake plate and serve.

Obviously I’m all about tropical locations!  What is your dream destination for a vacation?

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