Ingredients
– 1 box of yellow cake mix
– 1 cup of water
– 1/3 cup of vegetable oil
– 3 large eggs
– 1 can (15 oz) of coconut cream
– 1 cup of pineapple juice
– 1 cup of sweetened shredded coconut
– 1 container (8 oz) of whipped topping
– Maraschino cherries for decoration
– Optional: chopped macadamia nuts for topping
Equipment Needed
– 9×13 inch baking pan
– Mixing bowls
– Electric mixer or whisk
– Toothpick
– Measuring cups and spoons
– Rubber spatula
– Large spoon for pouring
Step-by-Step Instructions
First things first, I preheat my oven to 350°F (175°C) and grease my 9×13 inch baking pan so nothing sticks. In a large mixing bowl, I combine the yellow cake mix, water, vegetable oil, and eggs, using my electric mixer to blend everything into a smooth batter. Once combined, I pour the batter into the prepared baking pan and pop it into the oven for about 25-30 minutes. The smell of the cake baking is heavenly! Make sure to check with a toothpick to ensure it’s fully cooked. Once baked, let it cool for a few minutes before the fun begins! (See the next page below to continue steps…)