Julie Recipes
Ingredients
▢ For the Cake:
▢ 1 box yellow cake mix plus ingredients listed on the box, typically water, oil, and eggs
▢ 1 cup crushed pineapple with juice
▢ 1 teaspoon coconut extract optional for enhanced coconut flavor
▢ For the Topping:
▢ 1 cup heavy whipping cream
▢ 2 tablespoons powdered sugar
▢ 1/2 teaspoon vanilla extract
▢ 1/2 cup shredded coconut toasted
▢ 1/2 cup crushed pineapple drained
▢ Fresh blueberries and sliced strawberries for decoration, to create a flag design
Instructions
Prepare the Cake:
Preheat your oven according to the cake mix package instructions (typically 350°F or 175°C).
Grease a 9×13 inch baking pan.
Prepare the yellow cake mix according to the package directions, but add 1 cup of crushed pineapple and the coconut extract to the batter.
Pour the batter into the prepared baking pan.
Bake according to the package instructions, usually about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan.
Toast the Coconut:
Spread the shredded coconut on a baking sheet and toast in the oven at 350°F for about 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside to cool.
Make the Whipped Cream Topping:
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake:
Spread the whipped cream evenly over the cooled cake.
Sprinkle the toasted coconut over the whipped cream.
Decorate the top with drained crushed pineapple, blueberries, and sliced strawberries to resemble the American flag (stripes of strawberries and a corner of blueberries).
Chill and Serve:
Refrigerate the cake for at least one hour before serving to allow the flavors to meld.
Serve chilled, cutting into squares.
