Prep Time
20 Mins
Freeze Time
4 Hours
Yield
10 servings (serving size: 1/10 of cake)

How to Make It

Step 1

Drain pineapple, reserving 1 tablespoon juice. Measure 1/2 cup pineapple; reserve remaining pineapple for another use. Combine 1/2 cup pineapple, banana, and sugar in a small saucepan.

Step 2

Combine cornstarch and reserved 1 tablespoon pineapple juice; add to fruit mixture, stirring well. Cook, stirring constantly, over medium heat until mixture comes to a boil and thickens. Remove from heat, and stir in vanilla.

Step 3

Cut cake horizontally into 4 equal slices. Place bottom slice on a serving platter. Spread 1/3 of pineapple mixture over cake slice. Top with another cake slice. Repeat procedure 2 times with remaining pineapple mixture and cake slices, ending with cake slice.

Step 4

Spread whipped topping over top and sides of cake. Gently press coconut on top and sides of cake. Cover and freeze at least 4 hours.

Oxmoor House Healthy Eating Collection

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