Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
This is the post that almost wasn’t. I feel like I am panting my way to the top of a mountain right now, having done Mon, Tues, Thurs and Fri’s posts over the weekend, all of a sudden today’s part of the Christmas Week just wouldn’t get done! I had planned a different cake, which will come before Christmas, I promise, but in the end, a bowl of crushed pineapple in my fridge convinced me that I had better use it or lose it.
It doesn’t snow much here in Florida. In fact, I imagine if we ever got a real snowstorm, the city would come to a complete halt. There are folks here that have never seen snow. It reminds me of “The King and I” when Anna tries to explain snow to the children of the king.
So, warm weather in mind, I turned to tropical flavors: pineapple and coconut. I also dusted the cake with “snow” or powdered sugar and used a Nordicware Snowflake pan. My family usually balks at unfrosted cakes, but I purposely did it so that I could use the leftovers in another trifle. You could easily put a rum flavored whipped cream or coconut frosting on this cake and have a fantastic fancy dessert.
It has only 5 ingredients and calls for No Oil!
- 1 yellow cake mix
- 1 8 ounce can crushed pineapple, well drained
- 3 eggs
- ½ tsp coconut extract
- 1 cup refrigerated coconut milk (like SoDelicious)
- Mix all ingredients with a mixer until well blended and smooth.
- Pour into a well greased 9X13 pan.
- Bake 350 for 35 minutes or until a toothpick comes out clean.
- Frost or dust with powdered sugar