Gluten Free Piña Colada Cake

• 1 box gluten free yellow cake mix
• 8 oz. crushed pineapple
• 1/2 c. butter, softened
• 3 eggs

Piña Colada Filling

• 3/4 c. canned coconut milk
• 1/2 c. pineapple juice or crushed pineapple blended

Whipped Coconut Frosting

• 1 c. unsweetened coconut flakes, toasted
• 1/2 c. butter, softened
• 2 Tbsp. coconut oil
• 1 tsp. coconut extract
• 2 Tbsp. pineapple juice
• 3/4 c. powdered sugar
• 1 1/2 - 2 c. whipped topping

• Preheat the oven to 350 degrees.
• In a large mixing bowl, beat the cake mix, crushed pineapple, butter, and eggs. Pour batter into a greased 9x13 baking dish. Smooth with a knife or offset spatula. Then, bake for 24-28 minutes, until an inserted toothpick comes out clean. Use the toothpick to poke small holes all over the cake. Next, allow cake for cool for 10 minutes.
• In a small bowl or measuring cup, whisk the coconut milk and pineapple juice. Pour over the partially cooled cake. The cake will absorb the liquid as it continues to cool.
• TOAST COCONUT: In a small saucepan, brown the coconut flakes over medium-low heat, stirring frequently for about 4-5 minutes.
• FROSTING: In a large mixing bowl, beat the butter and coconut oil until smooth. Next, beat in the coconut extract, pineapple juice, and powdered sugar. Then, beat in about 1/2 cup of the whipped topping. Use a spatula to fold in the remaining whipped topping. Use a knife or offset spatula to spread over the cooled cake. Finally, sprinkle with toasted coconut flakes. Store in the fridge until ready to serve.