Tuesday, March 27, 2012
Strawberry, Pineapple & Coconut Cake
Because of the Jello and coconut the cake has a little bit of a heavier texture. The pineapple gives it a wetter/moister texture when compared to regular cakes that use oil and eggs. The whipped cream is perfectly light to go along with it because the cake itself is sweet enough on its own. Overall a fabulous treat and one that I’ll be making again.
The cake has many layers to it, but it is quite simple to make!
Serves 10. 8 Points Plus Values.
- 1 box of white cake mix
- 1 box of sugar free strawberry Jell-oo
- 1 can of crushed pineapple
- 3/4c shredded sweet coconut
- 1 tub light Cool-whip
In a large bowl mix the cake mix, Jell-o, crushed pineapple and half the coconut mixture together - using a large spoon or a hand mixer. When incorporated, equally distribute the batter into two greased cake pans. Bake according to the box directions.
Once the cakes are done, let them cool completely.
Place one cake onto the center of your cake dish and smear about 1/4 - 1/3 cup of whipped cream on top of the bottom layer, then added the second cake on top of it.
Frost the entire cake (top and sides) with the whipped cream. When done, sprinkle the other half of coconut over the top of the cake. If you're feeling fancy, you can dye the coconut with red food coloring to a pink hue.
Have you ever incorporated healthier techniques into either your cooking or baking?