…with White Chocolate Mascarpone Frosting. Yes. Oh yes, I did go there. Yum, yum, YUM! Why don’t we get right down to it…
For the cake:
1 cup Pillsbury Gluten Free Funfetti cake mix
1 egg
1/3 cup milk
2 tbsp melted butter (unsalted sweet cream)
1/3 cup shredded coconut
2 tbsp crushed pineapple
1 tbsp pineapple juice (reserved from can)
Preheat your oven to 350. Grease a 6″ round cake pan. Mix shredded coconut into the cake mix. Mix all the wet ingredients, then add the dry ingredients. Pour batter into the cake pan. Bake for 25 minutes. Cool in pan for 30 minutes before transferring to a wire rack. Top with white chocolate mascarpone frosting for a “naked” look, or go all out and frost the sides.
I over mixed my frosting, so I folded in more coconut shreds to mask my mistake. This may be due to my halving the recipe because I only made a single 6″ cake, so you may opt to either bake a bigger cake or store the leftover frosting for other purposes. Even with a halved amount, I still had leftover, though. I also dusted the cake with some gold sprinkles to give it a little extra charm. The cake looks adorable, and I’m thrilled that I can slice smaller pieces for less calories. Welcome to the family, little 6″ cake pan!
