Martha Stewart's coconut pineapple loaf cake is an easy recipe that requires only a few main ingredients. Paula Deen's Better than Sex cake is another easy recipe that uses premixed yellow cake as its base.
To make Martha Stewart's coconut pineapple loaf cake, toast 1 1/2 cups of sweetened shredded coconut at 350 F for six to 10 minutes. Combine 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt in a bowl. In another bowl, cream together 1 cup of sugar and 1/2 cup of softened butter, then mix in 3 eggs. Add the flour mixture and 1 cup of sour cream to the butter and sugar mixture until blended. Fold in one 20-ounce can of drained pineapple chunks and 1 cup of toasted coconut, and pour the batter into a loaf pan. Sprinkle the top with the remaining coconut, and bake at 350 F for 65 to 70 minutes.
To make Paula Deen's recipe, prepare one box of yellow cake mix, and bake it at 350 F for 30 to 35 minutes. Meanwhile, boil 1 cup of sugar and one 20-ounce can of crushed pineapple in a saucepan. In a separate bowl, prepare one box of French vanilla pudding. Poke holes in the cake. Pour the pineapple sauce over the cake, and then spread with the pudding. Chill the cake thoroughly, then top with 1 1/2 cups of heavy cream whipped with 1/3 cup of sugar. Sprinkle with 1 cup of flaked, sweetened toasted coconut before serving