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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Pineapple Coconut Cake

Prep Time 10 minutes
Total Time 35 minutes
Difficulty 1.0 Easy
Calories Per Servings 270 Calories
Servings 12-16
Nutrition facts Nutrition facts


Enjoy this sweet pineapple coconut cake.

Ingredients 7


1 can (20 oz.) DOLE® Crushed Pineapple, divided
1 box (2 layer) yellow cake mix
1 tbsp. coconut extract
1 pkg. (4 serving size) JELL-O® Instant Vanilla Pudding
1 cup low-fat milk, cold
1 tub (8 oz.) COOL WHIP® Whipped Topping, thawed, divided
2 cup BAKERS® Sweetened Flake Coconut




Preheat oven to 350F. Spray 2 (9-inch) cake pans with cooking spray.


1 can (20 oz.) DOLE Crushed Pineapple, divided


Drain pineapple; reserve juice. Divide crushed pineapple in half; set aside.


1 box (2 layer) yellow cake mix
1 tbsp. coconut extract


Prepare cake mix according to package directions replacing amount of water called for with reserved juice and add coconut extract; beat 2 minutes. Fold in half crushed pineapple into cake batter.



Pour cake mix into prepared cake pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.



Cool in pan 10 minutes. Remove from pan onto wire rack; cool completely.


1 pkg. (4 serving size) JELL-O Instant Vanilla Pudding
1 cup low-fat milk, cold
1 tub (8 oz.)  COOL WHIP Whipped Topping, thawed
2 cups BAKERS Sweetened Flake Coconut


Stir together pudding and cold milk until smooth, about 2 minutes; fold in whipped topping. Combine remaining pineapple with 1-1/2 cups of frosting. Place one cake layer onto plate, spread pineapple frosting over top. Place second cake over top. Frost top and sides of cake with remaining pudding frosting. Garnish with coconut; refrigerate 1 hour before serving.

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