I think pineapple and coconut is a fabulous combination. Especially in a dessert, when the coconut is a little toasty. I love that this is also a fairly healthy dessert or snack since it uses whole grains. In addition, it is as easy as a box cake with far yummier results.
Fruity Snack Cake
2 cups white whole wheat flour
2 tsp baking soda
1 tsp salt
1/2 cup light brown sugar unpacked
1/4 canola or veg oil
1 20 oz can crushed pineapple with juice
1/4 cup plus 1/2 cup shredded sweetened coconut
1/2 cup sliced almonds or chocolate chips
Preheat oven to 350. Grease a 13x9 baking pan. In a bowl combine flour, baking soda, salt, sugar, eggs, oil, fruit and juice and 1/4 cup coconut. Stir till combined. Pour into greased pan. Sprinkle with remaining ingredients and bake 35-40 minutes till done. Cool at least 10 minutes before cutting.
This is really yummy with pineapple sherbet!