Pt 1 Pineapple Coconut Cake, Using Half Box of Each Flavor

I'd deviated from various cake mix instructions now and then. This time, I decided to try making a hybrid cake of two flavors—pineapple and coconut. (Duncan Hines makes both flavors.) Get info for ingredients, equipment, and procedures for all the stages to make this delish pina-colada-ish cake. View also "Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks", the supplemental video.

"Signature Pineapple Supreme Cake Mix" and "Dolly Parton's Southern Style Coconut Flavored Cake Mix" provide nutrition info; preparation instructions require some subnavigation. Most important for me is the list of ingredients for mixing.

Boxes in hand, I found commonality for fluid and fat. With research and thoughts of "Do no harm", I came up with a suitable list of ingredients.

The pineapple mix box calls for 1 cup water, 3 eggs, and 1/2 cup oil. The coconut mix box calls for 1 cup milk, 4 eggs, and 1/2 cup unsalted melted butter. An anomalous ingredient for the coconut cake is two cups of coconut on the finished cake, top and sides.

In making my hybrid cake, my final decision on instruction ingredients was 1 cup milk, 4 eggs, and 1/2 cup oil. As for the coconut, I thought the amount excessive, and cleanup troublesome. I decided to fold 1/2 cup shredded coconut into the batter just before pouring it all into the prepared baking pans.

Fluid thoughts

I had toyed with the idea of using all or half pineapple juice and half milk. I used nonfat milk coz it's what we use. (Whatever convenient fat-content milk should be fine.)

Egg quantity

I researched about using three or four eggs, and numerous sources advocated the extra egg as helpful, certainly not harmful for results. It helps prevent cake crumbliness. I'm guessing an extra egg also adds richness and extra nutrition.

Fat type

I melt butter for popcorn, but seldom for any other reason. I decided that using oil is slightly less hassle for cake making. Also, oil costs about 1/3 as much as butter. Another fat type to consider could be shortening, which I haven't used in many years. Out of sight, out of mind. I gave a brief thought to applesauce subbing. Nah!

Calories and Sodium

This calorie and sodium section differs from similar table-form sections that I've created in most other blog articles WRT baked items. Notable are coconut and frosting, which list servings in grams instead of ounces. Whole grams instead of decimal grams or fractional ounces tend to result in rounded off ("squishy") numbers.

 Calories info

Ref: both boxes 15.25 oz. Calories: pineapple mix only, 170/serving; coconut mix only, 170/serving

cake mix, 2 half boxes total -> 1700 C
4 eggs, 70 cal each -> 280 C
milk, nonfat, 80 C/cup -> 80 C
oil, 1984 C/cup -> 992 C
coconut, 1/2 C packed, aka 42g (70C/15g, thus 2.8 svgs) -> 196 C
frosting, 16 oz, aka 453g (140C/33g, thus 13.73 svgs) -> 1922 C

Entire cake calories: 5710 (mix, eggs, milk, oil, coconut, frosting)

If 10 cake wedges, 570 C each
If 12 cake wedges, 476 C each

 Sodium info

Ref: both boxes, 340mg/svg for pineapple cake mix, 350mg/svg for coconut cake mix

cake mix, 2 half boxes total -> 3450mg 4 eggs, 70mg/egg -> 280mg
oil, no sodium
milk, 105 mg/cup -> 105mg
coconut, 1/2 C packed (42g), 20mg S/15g, thus 2.8 svgs -> 56mg
frosting, 16 oz (453g), 70mg S/33g, thus 13.73 svgs -> 961mg

Entire cake sodium: 4852mg (mix, eggs, coconut, frosting)

If 10 cake wedges, 485mg sodium each
If 12 cake wedges, 404mg sodium each

Closer Looks at Cake Prep

Visit "Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks" (article, video) for following details:

• Weighing and divvying up two cake mix flavors for combination flavor
• Using parchment paper and spray oil to line cake pans before pouring the batter for baking
• Using mixer to increase canned frosting volume and spreadability

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"Pt 1 Pineapple Coconut Cake, Using Half Box of Each Flavor"

"Pt 2 Pineapple Coconut Cake, Closer Cake Prep Looks"

View more cake recipes.