Happy Home Imitation Pineapple Flavoring


Out of stock



Ideal when whisked into breakfast fruit muffins, but is versatile enough to be used on a glaze for pork or chicken! Adds a mellow fruity flavor to any recipe.




Contains: Water, Propylene Glycol, Artificial Flavors, Benzyl Alcohol, FD&C Yellow #5, FD&C Yellow #6

7 Fl Oz

.207 Liter

Hawaiian Coconut Cake



1 (18.25 ounce) package white cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 (3.5 ounce) package instant coconut cream pudding mix
1 tsp Happy Home Coconut Flavoring
1 Tbsp Happy Home® Imitation Rum Flavor®
1 tsp Happy Home Pineapple Flavor
1 (8 ounce) can crushed pineapple, undrained


1 (3.5 ounce) package instant coconut cream pudding mix
½ cup milk
1 (8 ounce) container extra-creamy frozen whipped topping, thawed
¼ cup flaked coconut

Frosting Topping:

2 Tbsp flaked coconut, toasted


Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray, or butter the pan well and coat inside with flour to prevent sticking.

Beat the cake mix, water, eggs, vegetable oil, 1 package of coconut cream pudding mix, and flavoring in a bowl with an electric mixer until smooth, about 2 minutes. Gently fold in the crushed pineapple. Pour the batter into the prepared baking pan.

Bake in the preheated oven until the cake has risen, turned golden brown, and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool the cake to room temperature in the pan on a wire rack, about 30 minutes.

While the cake is baking, spread 2 Tbsp of flaked coconut onto a baking sheet, and bake in the preheated oven until lightly toasted, about 10 minutes. Remove the coconut, allow to cool, and set aside.

To make frosting, whisk 1 package coconut cream pudding mix with milk until the mixture turns thick and creamy, about 2 minutes. Gently fold in the whipped topping, and ¼ cup flaked coconut. Frost the cake, and sprinkle toasted coconut on top.

Keep refrigerated.