Instructions

1. Preheat the oven according to cake mix directions.
2. In a large bowl, prepare the mix according to cake mix directions. Add in the drained, crushed pineapple and the shredded coconut. Pour into two greased 9″ round cake pans and bake according to cake mix directions.
3. Meanwhile, in a medium bowl and using an electric mixer on medium speed, beat the cream cheese and butter together until fluffy. Add the vanilla extract and beat until combined. Next add the confectioner’s sugar in small batches, beating after each addition. You can store the frosting in the fridge until the cake is ready to frost.
4. When the cake comes out of the oven, let it sit for ~10 minutes, then flip it out of the pan and make small indentations with a fork throughout the cake. Pour 2-3 ounces of the pineapple juice saved from earlier over each cake. Allow to soak for at least 20 minutes before assembling cake.
5. Place remaining 1 cup of coconut on bakesheet and bake until golden brown, 6-9 minutes. Make sure to stir the coconut half way through. Be very watchful of the coconut– it takes seconds for toasted to turn to burnt.
6. Frost the cake in layers, then add the shredded coconut to the top. Et voilà!

Recipe by me