1 Package vanilla cake mix (I used Betty Crocker’s)
1 ¼ cup butter, softened
1 cup powder sugar
3 tbsp heavy cream
½ tsp vanilla extract
1 medium can pineapples rings. Cut the pineapples rings into small pieces
and save the juice
1/3 cup unsweetened coconut
1-2 tbsp roasted flaked Almonds
How to make it
Preheat oven to 375F. Grease a 23cm cake pan and set aside.
Make cake mix as directed, let cool and split in three layers.
In a large bowl, beat the butter and powder sugar until fluffy, add the cream and vanilla extract and beat again. Set aside.
Place the first cake layer on your working surface and brush it with little of the pineapples juice, spread 2 tbsp of the butter cream over the cake layer and sprinkle about 2- 2 ½ pineapples rings over the butter cream. Use a sharp knife and press over each
piece slightly. Cover with the second cake layer, repeat the same previous steps. Finish with the third cake layer and spread with butter cream only. Use the rest of the butter cream to frost the sides of the cake. Sprinkle the coconut over the top and sides and decorate the top with the roasted Almonds. Chill for 2-3 hours.