I love Hawaii. I love the sand. I love the smell. I love the people. I love the the music. I love everything about it. I couldn’t close out my cakes without one bundt cake in honor of Hawaii. Even if you can’t go to the islands, you can eat a cake that brings the island flavors to you. Aloha.
1 box of coconut cake mix
2 small boxes of instant coconut pudding (use vanilla if you can’t find it)
1/2 cup of veggie oil
1 (15 oz) can crushed pineapple (reserve the juice!), divided
1 cup pineapple juice from your canned pineapple
1/4 cup water (or more pineapple juice if your can has any left)
1 can store bought cream cheese frosting
2 cups sweetened, flaked coconut, divided
Maraschino cherries to garnish (optional)
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, pineapple juice, water and eggs with electric mixer. Stir in 1 cup of your crushed pineapple and one cup of your coconut. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Stir remaining one cup of coconut into your store bought frosting and frost cooled cake. Top cake with cherries.
This cake will make you feel like you’re on vacation. The perfect tribute to summer and Hawaii.
And just for grins…here the three of us are when we took Kensington to Hawaii at 7 months old. So much fun!
Happy Father’s Day to my sweet husband and my wonderful dad! I am so blessed to have both of you in my life. Love you!