Ingredients:

  • 1 (20 ounce/567g) can crushed pineapple, undrained
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1 (15.25 ounce/432g) package yellow cake mix (like Betty Crocker)
  • 1 cup (240ml) canned coconut milk (full-fat preferred)
  • 1/2 cup (113g) unsalted butter, melted
  • 1/2 cup (50g) shredded sweetened coconut
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (25g) shredded sweetened coconut, toasted
  • Optional: Whipped cream or vanilla ice cream for serving

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine the crushed pineapple (undrained), granulated sugar, and all-purpose flour. Mix well and spread evenly into the prepared baking dish.
  3. In a separate bowl, whisk together the yellow cake mix, coconut milk, and melted butter until just combined. Do not overmix. Gently fold in the shredded coconut.
  4. Carefully spoon the cake batter evenly over the pineapple mixture, spreading it as evenly as possible. Drizzle the melted butter evenly over the cake batter.
  5. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
  6. Let cool slightly before topping with toasted coconut (if using).
  7. Serve warm or cold, with whipped cream or vanilla ice cream, if desired.