2 cups sugar
1 teaspoon vanilla
2 cups flour
1 (20 ounce) can crushed pineapple with juice
2 teaspoons baking soda
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup butter (1 stick)
1 tsp. vanilla extract
1 tsp. coconut extract
3 ¼ cup powdered sugar
1 cup coconut (optional)
½ cup chopped pecans (optional)
Heat oven to 350 degrees. To make cake batter, in a large bowl, beat together eggs with sugar and vanilla. Add flour, pineapple with juice, baking soda and walnuts and mix well to combine.
Pour cake batter into a 9×13 inch baking pan sprayed with cooking spray. Bake 35 to 40 minutes.
To making frosting, cream together cream cheese and butter. Add vanilla, coconut extract, and powdered sugar and use an electric mixer to beat until frosting is smooth.
Frost cake once it has cooled after baking. Add the coconut and pecans on top (optional).
1 yellow cake mix
1 15 oz can crushed pineapple, not drained
1 8 oz cream cheese, softened
1 3 oz instant vanilla pudding mix
2 cups milk (2% or whole)
1 12 oz whipped topping
1 cup sweetened coconut flakes
Bake cake mix according to package directions in a 9×13 pan. Cool completely.
While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place pudding mixture in refrigerator. It will continue to thicken until cake is cooled.
When cake is cooled, poke holes evenly in the top of the cake with the round handle end of a wooden spoon. Spread crushed pineapple evenly over the cake.
Add the pudding mixture.
Spread whipped topping over the pudding mixture and sprinkle entire cake with coconut flakes.
Serve immediately or keep covered and refrigerated until ready to serve.
1 box yellow cake mix + eggs, oil and water to prepare according to package instructions
1½ teaspoons coconut extract
4 cups milk
2 (3.4 ounce) boxes of coconut pudding
2 packages Dream Whip, prepared according to package instructions + ½ teaspoon coconut extract
2 cups toasted coconut
Prepare cake according to package instructions in a 9×13 baking dish. (don’t forget to add the coconut extract to your mix!) Bake until toothpick inserted in center comes out clean.
While cake is baking, prepare the two boxes of coconut pudding with the four cups of milk. Place in fridge until ready to use.
When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
Prepare Dream Whip according to package instructions. Spread over the top of the pudding. Sprinkle with toasted coconut.
Refrigerate until ready to serve, and keep in the refrigerator.
1 cup Japanese panko
1/2 packed cup unsweetened coconut flakes
1/2 lb. large shrimp, peeled, deveined, but leave tails intact
2 beaten eggs + 2 teaspoons sugar
Oil for deep-frying
Spicy Pineapple Dipping Sauce:
1/2 cup pineapple preserves
1 tablespoon lemon juice
1/8 to 1/4 teaspoon crushed red pepper flakes (or to taste)
Preheat the deep fryer to 350 Degree F.
Mix the panko and coconut flakes in a shallow bowl. Set aside.
Mix all the ingredients in the Spicy Pineapple Dipping Sauce together. Stir to combine well. Set aside.
Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Pineapple Dipping Sauce.