This Tropical Delight Cake is a sweet treat with a touch of tropical flair, perfect for any occasion. It's a delightful blend of flavors that transports you to a sunny beach, even if you're in the heart of the Midwest. I first stumbled upon this recipe while trying to bring a bit of sunshine into a dreary winter day, and it quickly became a family favorite. The combination of pineapple, coconut, and nuts gives it a unique texture and taste that's hard to resist.

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a truly tropical experience, serve it with a side of fresh fruit salad featuring mango, kiwi, and papaya. It's also lovely with a cup of tea or coffee for an afternoon treat.

Servings: 12

1 box of yellow cake mix
1 (3.4 oz) package of vanilla instant pudding mix
4 large eggs
1 cup vegetable oil
1/2 cup water
1 can (8 oz) crushed pineapple (drained, reserve the juice)
1 cup sweetened shredded coconut
1 cup chopped nuts (optional)

Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan.

In a large bowl, mix the cake mix, pudding, eggs, oil, and water until smooth.

Fold in the crushed pineapple, coconut, and nuts.

Pour the batter into the prepared baking pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, poke holes all over the top with a fork or skewer.

Pour the reserved pineapple juice over the cake, allowing it to soak in.

Let the cake cool completely before cutting into squares to serve.

For a healthier twist, you can substitute applesauce for the vegetable oil. Toasting the coconut before adding it to the batter will give the cake a richer, nuttier flavor. If you want to add a bit of extra sweetness, consider drizzling a powdered sugar glaze over the cooled cake. You can also experiment with different nuts, such as macadamias or pecans, to add a unique crunch.

Copyright 2016 Cooktop Cove