Gooey Coconut Pineapple Butter Cake is a moist, delicious cake and no need for frosting. Easy cake starting with a cake mix and with cream cheese too!
This gooey Coconut Pineapple Butter cake starts out using a cake mix!
This cake consists of two layers really. Cake on the bottom (almost like a pie crust) and the gooey filling/topping on top. But somehow, it forms one delicious taste treat.
See the dark top? Not burnt, it is due to all the Icing Sugar (Powdered Sugar) used in this recipe.
Somehow the Sugar forms that paper thin layer, which actually feels like paper, but tastes amazing. I like to pick off those parts and eat it first! (but I think that’s only me!).
The first time I baked the cake, I almost could not believe how simple this recipe is.
Ingredients
BOTTOM:
1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix) 1 extra-large egg 1/2 cup Unsalted butter, melted
TOPPING:
250 g Cream Cheese, plain, softened (8 oz)
2 extra-large eggs
1 t Vanilla Essence
5 cups Icing Sugar (Powdered Sugar)
1/2 cup Unsalted butter, melted
1 cup Desiccated Coconut
1 can (440 g) Crushed Pineapple, (do not drain)
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Instructions
BOTTOM:
Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm (9 x 12 inch) oven dish with cooking spray Combine the Cake Mix,
1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture)
– press into the bottom of the prepared oven dish
TOPPING:
Beat the Cream Cheese until smooth
– add the Eggs one-by-one followed by the Vanilla, whilst beating all the time. Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined
– slowly add the melted Butter and Coconut Fold in the Pineapple
– pour filling/topping over the cake mixture in the prepared oven dish
– bake for 45 – 55 minutes The cake is ready when browned
– a tester should come out a little sticky
– that’s fine Remove from the oven and let cool completely in the oven dish before cutting into servings