Directions
- 1Prepare and bake the yellow cake according to package instructions in a 9×13-inch baking dish. Let it cool slightly but keep it warm.
- 2Using the handle of a wooden spoon, poke holes evenly across the entire cake. Go deep enough for the filling to sink in.
- 3In a saucepan, gently heat the crushed pineapple with honey and maple syrup. Let it simmer for 3–4 minutes until glossy and slightly thickened.
- 4Slowly pour the warm pineapple mixture over the cake, letting it seep into every hole. The cake should look saturated and glistening.
- 5Refrigerate for at least 2 hours so the flavors settle and the texture firms beautifully.
- 6Beat heavy cream with honey until soft peaks form. Spread gently over the chilled cake in thick, fluffy waves.
- 7Sprinkle toasted coconut flakes generously over the top for texture and golden color.
Ingredients
- 1 box yellow cake mix
- 20 oz can crushed pineapple, undrained
- 0.5 cup honey
- 1 tbsp maple syrup
- 2 cups heavy whipping cream
- 2 tbsp honey
- 0.5 cup toasted coconut flakes
Equipment
9x13-inch baking dishwooden spoonsaucepan
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