Banana coconut upsidedown cake (tablespoon.com)

Ingredients

1

Betty Crocker™ SuperMoist™ yellow cake mix

3

whole eggs

1/4

cup oil

1/2

cup sour cream

1/2

cup water

6

bananas sliced 1/4 inch thick

1 1/2

cups shredded coconut

1

cup packed brown sugar

1/2

cup butter 

2

tablespoons lemon juice

Steps

Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.

• 2

  With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• 3

  Place banana slices evenly on the bottom of the two cake pans.
• 4

  In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas.
• 5

  Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
• 6

  Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Hawaiian Wedding cake

Ingredients

• 1 yellow cake mix
• 1 15 oz can crushed pineapple, not drained
• 1 8 oz cream cheese, softened
• 1 3 oz instant vanilla pudding mix
• 2 cups milk (2% or whole)
• 1 12 oz whipped topping
• 1 cup sweetened coconut flakes

Instructions

• Bake cake mix according to package directions in a 9x13 pan. Cool completely.
• While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place mixture in refrigerator. It will continue to thicken until cake is cooled.
• When cake is cooled, spread crushed pineapple evenly over the cake.
• Add the cream cheese and pudding layer.
• Spread whipped topping over all and sprinkle entire cake with coconut flakes.
• Serve immediately or keep covered and refrigerated until ready to serve.

Pina Colada Cake

This recipe won the "King Arthur Flour Great Cake Contest" in the Utah State Fair last month. 

I made it last weekend. It was absolutely delicious! Coconut cake is one of my favorites. Combine it with pineapple filling? Oh goodness. I'm still thinking about it. We loved it. I know you will too. 

Pina Colada Cake

Lisa Blodgett

Print Recipe

Cake:

2 cups King Arthur all-purpose flour, sifted

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, room temperature

2 cups sugar

1 1/4 cups coconut milk

1 1/2 teaspoons coconut extract

5 egg whites

Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and mix until all ingredients are incorporated. Grease and line two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.

Pineapple Filling:

1 20-ounce can crushed pineapple

2/3 cup sugar

2 tablespoons cornstarch

In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.

Frosting:

1 8-ounce package cream cheese, softened

2 tablespoons coconut milk

2 cups powdered sugar

1 teaspoon coconut extract

1 16-ounce container whipped topping, or 1 1/2 cups heavy whipping cream, whipped

Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping or cream into the mixture.

To assemble, cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.

This is best when refrigerated for at least four hours.