I’m super excited today because it’s the 12 of the month again! I just love this group of super talented ladies that I’ve joined forces with to share a recipe using 12 ingredients {or less} on the 12th of each month. Our theme this month was spring treats and after a quick poll on my facebook page, I decided that pineapple and coconut would be a great spring combination for a treat this month.
One ingredient that I’ve struggled with replacing in my baking is sweetened condensed milk. I finally figured out that Coco Real Cream of Coconut is the PERFECT substitution (and no this isn’t a sponsored post…it really is what I figured out to be a great substitution). It’s thick, creamy, and super sweet! I can’t wait to try it in fudge this winter! But for now..it is the best way to create this Pineapple Coconut Gooey Cake and keep it dairy free. The cake ends up being gluten free and vegan, but I promise you it will not disappoint even the biggest cake lover in your family! One word of caution….I ate the entire pan myself. {Yes, it was that good!}
This cake is everything you’d expect! It has tons of pineapple and coconut flavor, but it’s super gooey and just scrumptious. Best of all, it’s easy! Using a box mix really helps the cake come together super duper fast!
Y’all have to go check out all the other wonderful spring treats from my #12bloggers group! They all look scrumptious and perfectly spring-y!
- Rhubarb Pichu Berry Crumb Bars from Betsy Life
- Strawberry Sorbet from Home Cooking Memories
- Lemon Pistachio Ice Box Pie from A Little Claireification
- Springtime Blondie Bars from The Rebel Chick
- Edible Flower Bouquet from A Million Moments
- Spring Candy Bark from A Night Owl Blog
- Spring Snack Mix from Bless This Mess Please
- Pink Chocolate Covered Easter Egg Rice Krispie Treats from Mom Endeavors
- Honey Pistachio Granola from Eat Your Heart Out
- Fruit Salsa & Edible Butterfly Cinnamon Chips from See Vanessa Craft
- Pineapple Coconut Gooey Cake from Around My Family Table
- Strawberry Whip from Plugged In Family
Save Recipe- 1 box {gluten free} yellow cake mix
- 1 stick (1/2 cup) butter, softened (traditional or soy based like Earth Balance)
- 1 egg (or egg substitute equivalent)
- 2/3 cup sweetened shredded coconut
- 1 cup canned crushed pineapple, drained and excess liquid pressed out
- 1/2 cup Coco Real Cream of Coconut (found near the Pina Colada mix)
Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray liberally with non-stick cooking spray.
Add cake mix, butter, and egg to the bowl of an electric mixer. Using a paddle attachment, mix ingredients until a thick dough forms. Gently stir in 1/2 of the shredded coconut.
Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle crushed pineapple. Pour cream of coconut over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Sprinkle top with remaining shredded coconut.
Bake cake for about 30 minutes or until it just starts to brown. Cool completely before slicing (place in the freezer to speed the cooling process), otherwise the cake will be too gooey to cut.
Check out my other recipes for the 12 bloggers/12 ingredients group:
Clean Eating: Quick & Healthy Baked Ziti
Heart-Shaped Chocolate Chip Cookies
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