Gooey Coconut Pineapple Butter Cake
Gooey Coconut Pineapple Butter Cake may be a moist, delicious cake and no need for frosting. Easy cake starting with a ready-mix and with cheese too!
This cake consists of two layers really. Cake on rock bottom (almost sort of a pie crust) and therefore the gooey filling/topping on top. But somehow, it forms one delicious taste treat.
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| Gooey Coconut Pineapple Butter Cake |
See the dark top ? Not burnt, it's thanks to all the powdered sugar (Powdered Sugar) utilized in this recipe.
Somehow the Sugar forms that thin layer, which actually seems like paper, but tastes amazing. i prefer to select off those parts and eat it first ! (but i feel that’s only me!).
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)
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