Instructions
Cake
Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with nonstick baking spray. Set aside.
In a large bowl, add the cake mix, crushed pineapple, instant pudding mix, pineapple juice, eggs, and oil. Using a hand mixer, beat on low speed for 1 minute. Scrape the sides and bottom of the bowl. Beat for an additional 2 minutes on medium speed.
Pour the cake batter into the prepared pan. Spread evenly to the edges of the pan using an angled spatula.
Place in the preheated oven and bake for 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
Remove from the oven and allow the cake to cool completely.
Frosting
In a large bowl, add the heavy whipping cream. Beat using the hand mixer with clean beaters on medium speed until the cream begins to thicken.
Once the mixture has thickened, add in the powdered sugar, coconut extract, and vanilla extract. Beat on high until stiff peaks form, about 4 to 5 minutes total. The whipped cream peaks will stand up without falling in the bowl and on the beaters.
Once the cake is cooled completely, spread the frosting evenly on top of the cake. Don’t add it to a warm cake otherwise it will just melt.
Sprinkle the top with shredded coconut and serve.
Store in an airtight container in the fridge if you’re using this whipped cream frosting.
Notes
The shredded coconut can be toasted if you’d like.
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