PINEAPPLE COCONUT DREAM ICEBOX CAKE
This cake was inspired by my grandmother. She made a similar cake but only with pineapple, yellow cake mix, and a Jiffy frosting she mixed with the pineapple juice. She always said she had to let it sit for several days for the pineapple juice to absorb into the cake properly. I never made the one she did, but altered the recipe...
Provided by Robbin Whitley
Categories Other Snacks
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Prepare cake mix as instructed by box. Bake and cool completely. While cake is cooling, In a medium bowl, mix icing, drained pineapple, and cool whip together to make Icing. Mix lightly... Make sure pineapple isn't to wet or icing might run. You can always add back reserved pineapple juice to moisten if it's to stiff. Set in refrigerator to cool until cake is ready. When cakes have completely cooled you can either make it a 2 layer or cut them in half to make a four layer cake as I do. Put first layer on cake stand and spoon on reserved pineapple juice, making sure to stay away from the edges because we still have to ice the cake. Put only enough to moisten the layer, don't soak it!!! Take your premade icing from fridge and frost first layer. Make sure you save enough for each additional layer or you can double the icing recipe just in case or if you like extra icing. Continue with each additional layer, moistening it with juice, and then icing.*** Sprinkle with shredded coconut if desired. Cover and place in the refrigerator for at least three days. I have ate it right after it was made and I tasted the eggs too much, so wait! It will be worth it... Plus three days gives it enough time to soak up all the juices and makes a wonderfully moist cake with a light and not to sweet icing. Keep it refrigerated...
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