- 1 White Cake Mix
- ½ Cup Strawberry Slices
- 8-9 Pineapple Rings
- 1 cup diet lemon-lime soda
- ½ Cup Unsweetened Coconut Milk
- ¼ Cup Unsweetened Coconut Flakes
- ¼ Cup Brown Sugar Substitute (I use Splenda version)
- 1 tablespoon unsalted butter
Preheat oven to 350 degrees
Prepare 9×13″ cake pan by spraying with non-stick cooking spray.
Spread unsalted butter over bottom of cake pan.
Sprinkle brown sugar substitute over the bottom of the pan.
Sprinkle coconut flakes on top of the brown sugar. This will make a thin layer on the bottom of the pan. Just enough for flavor and texture.
Place pineapple rings or slices and strawberry slices over coconut flakes arranging into a pattern or spreading out to make sure every piece of cake will have some of each. Set aside.
In large mixing bowl, beat cake mix, unsweetened coconut milk, and diet lemon lime soda together. I usually do this by hand but you can use a hand mixer if you prefer.
Pour batter into cake pan covering pineapple and strawberry slices.
Bake at 350 degrees for 35-37 minutes or until a toothpick inserted into the center of the cake comes out clean. A cake should be golden brown on the top and visible bubbling on the bottom from the fruit and butter combination.
Allow the cake to cook for at least one hour. Choose a baking sheet or platter that is slightly larger than your cake. Cover with aluminum foil if needed.
Place covered sheet pan on top of the cake pan with top side covering cake pan. Invert and tap gently to release all sides. Remove cake pan.