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Chocolate Pineapple Coconut Cream Cake

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Serves 20 squares | Prep Time 10 | Cook Time 30

Why I Love This Recipe

Compliment Overload! Everyone wanted the recipe! I had a surprise Luau Birthday party for my best friend and wanted do do something with pineapple and chocolate for the birthday cake. I found this recipe which looked like a no brainer and sounded decadent.

As I dished it out I hoped it would taste good, secretly wishing I could sneak a chunk. But before I could the, OOOhs and AAAHhs started gushing from the crowd...

"Oh my god Tiffany this is soooooooo amazing..."

"How did you get it so moist?"

Then it was my turn to mean really, wow! The recipe calls for you to poke long holes in the cake so when you put the pineapple on top the juices flow through and get the pineapple flavor all over.

Because I wanted to write on it, I mixed the coconut and cream together first instead of layering one on top of the other and did not include the pecans, but I'm sure it would be great with them.

Definitely a keeper recipe when I got so many compliments and it made the Birthday Girl's day!

Ingredients You'll Need

1-2/3 c. flour

1-1/2 c. sugar

2/3 c. cocoa powder

1-1/2 tsp. baking powder

1 tsp. salt

1-1/2 c. buttermilk

1/2 shortening

2 eggs

1-1/2 tsp. vanilla


1 {15 oz} can crushed pineapple

1 c. sugar

1 {3oz} box coconut cream instant pudding

1 c flaked coconut

1 {9oz} container whipped dairy topping

1 c. chopped pecans


Beat first 9 ingredients in large mixing bowl on low speed, scraping sides of bowl, till blended, Beat on high, scraping sides occasionally for an additional 3 minutes. Bake in 9x13 inch cake pan for 40 to 45 minutes.

Punch holes all over top of cake with handles end of wooden spoon. Bring pineapple and sugar to boil. Cool. Mix pudding as directed. Pour pineapple mixture, then pudding, whipped topping, coconut and pecans over the top of the cake, in that order.

Keep refrigerated.

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