MAKES 1 (9 X 13-INCH) CAKE
A trip to Hawaii is a dream come true: the beautiful beaches, ocean breezes, palm trees, and flowers—and, of course, the food. Pineapple as sweet as candy and coconut like none you have tasted anywhere else are memorable. The good news is, you don’t have to be on the island, nor have even traveled to this glorious state, to enjoy this cake. One taste, and if you shut your eyes, you just might feel those oceans waves tickling your toes.
Nonstick cooking spray
1 (15.25- to 18-ounce) box yellow cake mix
Eggs, oil, and water as directed on the cake mix box
PINEAPPLE TOPPING:
2 (8-ounce) cans crushed pineapple in juice, not drained
4 teaspoons cornstarch
2 tablespoons unsalted butter, cut into ½-inch pieces
¼ cup packed dark brown sugar
1 (8-ounce) tub frozen whipped topping, thawed
¾ cup sweetened flaked coconut, toasted
½ cup dry-roasted unsalted macadamia nuts, chopped and toasted (optional)
Preheat the oven to 350ºF. Spray a 9 x 13-inch dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
MAKE THE PINEAPPLE TOPPING: In a small saucepan, stir together the pineapple with the juice and the cornstarch. Stir in the butter and brown sugar. Cook over medium heat, stirring continuously, until boiling. Continue cooking, stirring continuously, until thickened and bubbling. Spoon the mixture evenly over the cake and use the back of a spoon to spread it evenly and fill the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
Just before serving, sprinkle the coconut and nuts (if using) evenly over the cake.
TIPS
Toasted coconut has a more intense flavor. To toast coconut, preheat the oven to 350°F. Spread coconut evenly over a rimmed baking sheet. Bake, stirring occasionally, for 7 to 8 minutes, or until light golden brown. Let cool completely before sprinkling on the cake.