Pineapple Coconut Sheet Cake

Way back when, die-hard home cooks would sniff and curl a lip if someone—invariably a newlywed or (worse) single parent—brought a sheet pan cake to a bake sale (THEY, of course, brought heirloom 8-layer caramel/German chocolate in handmade paper mache decoupage boxes). Even worse, those die-hards naturally felt compelled to extract a timorous confession from the donor that a boxed cake mix was involved. (In those days, canned frosting had limited distribution, otherwise that would have been the coup de grace; admission to the bridge club would be ever afterwards inconceivable.) Granted, homemade cakes are a certified source of pride and satisfaction; given the time, they’re worth the effort. If you’ve got other things on your hands, make a sheet cake from a boxed mix. But don’t use canned frosting; that’s just SO tacky.

Combine 1 box Pillsbury White Supreme cake mix, 8 oz. sour cream, ¼ cup melted butter, 3 large eggs at room temperature, half of an 8-oz. can of crushed pineapple (drained and squeezed), and a can of cream of coconut (Coco Lopez). Mix on medium speed until smooth. Pour batter into a 9×13-inch pan greased with butter and lined with parchment paper. Place in a preheated 350 oven until toothpick-clean and firm in the middle, about 30 mins. Cool on a rack. Blend 8 oz. softened cream cheese with two cups confectioner’s sugar, (the other 4 ounces of crushed, drained, and squeezed pineapple, and a tablespoon coconut extract. If needed, thin to spreading consistency with milk, top cake, and sprinkle with 2 cups toasted shredded coconut or coconut chips.

Leave a Reply

Your email address will not be published. Required fields are marked *