Heavenly Hawaii Coconut Cake Ingredients
1 (8 ounce) can crushed pineapple (drain and save juice)
1/2 cup butter, melted
1/2 cup packed brown sugar
2 2/3 cups coconut, divided
9 maraschino cherries
1 (18.25 ounce) box white or yellow cake mix Instructions
Add enough water to pineapple juice to make 1 cup.
Combine butter, sugar, pineapple and 1 cup of the coconut. Spread in a greased
13 x 9-inch pan.
Cut each cherry almost through to make 4 petals. Arrange in bottom of pan.
Prepare cake mix, substituting 1 cup juice for water.
Stir remaining coconut into batter. Pour carefully over coconut and pineapple
mixture in the pan.
Bake at 350 degrees F for 35 to 40 minutes.
Cool in the pan for 5 minutes, then invert on a serving plate.
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