Hawaiian Coconut Pineapple Cake Recipe for Solar Cooking

Hawaiian Cake with pineapple and coconut is a solar cooking recipe.

We are having a potluck at work tomorrow.  The theme is Hawaiian. Someone is bringing pulled pork and someone else  is bringing buns, and there will be lots of salads — green salad, fruit salad, potato salad –.  Someone is bringing plates, and someone is bringing brownies (is that Hawaiian?)  What to bring? What to bring?  I finally decided on Hawaiian cake.  Full of pineapple and coconut, it will be simply delicious.  I’ll let you know after the potluck.

HAWAIIAN CAKE

• 1 pkg (18.25 oz) white or yellow cake mix
• 1 (20 oz) can crushed pineapple, drained, reserve half of the pineapple for the topping.
• 1 (3.5 oz) pkg instant pudding mix, vanilla or coconut cream
• 3 eggs
• 1 1/4 cup liquid ( your choice of coconut milk, reserved pineapple juice, or water – I used 1/2 coconut milk, and 1/2 pineapple juice)
• 3 tsp coconut extract
• 1/2 cup flaked coconut

 

Pre-heat the solar oven while you prepare the recipe. Spray a 9×13″ cake pan with PAM.

In a mixing bowl, combine the cake mix, pudding mix, eggs, coconut extract, and the liquid.  Beat until creamy.  Fold in about 1/2 of the drained pineapple.  Pour the batter into the prepared pan. Bake in the hot solar oven until a toothpick inserted in the center comes out clean, and the top is a light golden brown.  This took 2 hours.   Spread the flaked coconut on a shallow pan. Place into hot solar cooker after the cake is removed. Toast the coconut until a light brown.  It only took 20 minutes for the coconut to brown, so watch carefully or it will over toast. 🙂

Weather: Bright and sunny, 95°

Oven Temp at start  275°

Highest oven temp  290º

Time to cook   2 hours

 

 

TOPPING

• 1 (3.5 oz) instant pudding mix, vanilla or coconut cream
• 1 (8 oz) package of cream cheese
• 1 (8oz) carton of frozen whipped topping, slightly thawed
• 1 cup almond breeze
• 1 cup coconut milk
• 1 – 2 tsp coconut extract

Let the cake cool.  Mix the instant pudding according to package directions using the almond breeze and coconut milk in place of the milk called for in the directions. Add the coconut extract.  Cut the cream cheese into pieces, add to the pudding, and continue beating until it is smooth and creamy.   Fold in the whipped topping.

When the cake is cool.  Spread the reserved pineapple on top of the cake.  Pour on the pudding/whipped topping mixture and spread evenly.   Place in the refrigerator to chill and firm up. Sprinkle the toasted coconut flakes on the top.  Store in the refrigerator.

So easy. So delicious. So Solar.

Here are some other great pineapple dessert recipes

Pineapple Coconut Poke Cake

Pineapple Pie

Pineapple Upside Down Biscuits