Each month I try to present a recipe that is tasty as well as easy to make. I love using local ingredients and always welcome comments and suggestions for future recipes from readers. Try adding mango or any soft fresh fruit to create your own recipe.

Ingredients Needed:

• 1 pineapple flavor cake mix
• coconut oil
• 3 large eggs
• 20 ounce can sliced pineapple, save the juice
• ½ cup shredded coconut
• 1 medium ripe banana
• ½ cup melted butter or margarine
• 1 cup firmly packed light brown sugar
• maraschino cherries, drained

Step 1:
Assemble all ingredients. Preheat oven to 350 degrees. I used a metal bundt pan for this recipe but any cake pan will work. Check the cake box recipe for pan sizes and directions.

Step 2:
Melt butter/margarine and pour into bottom of pan. Sprinkle the cup of brown sugar on the melted butter/margarine. Gently place pineapple slices on butter/margarine and add some thin sliced banana around the open spaces between the pineapple slices. Place a cherry or two inside the pineapple center. Chop the left over pineapple and banana slices and add to the batter.

Step 3:
Grease the sides of the pan and the center of the pan with coconut oil. Set pan aside. 

Step 4:
Make the cake mix according to the directions on the box using coconut oil instead of any other vegetable oil for this recipe. Use the juice from the can of pineapple for the amount of liquid needed in the recipe. You can use only pineapple juice or blend with water. Use 3 large eggs; crack in a separate bowl to avoid any egg shells in the cake. No crunchy in this cake.

Step 5:
Mix the cake mix in a bowl by hand or use a mixer and pour gently over the pineapple slices. Bake in the 350 oven for 38-43 minutes or until the top is brown and cracked. Insert a toothpick in the cake and if it comes out clean, then the cake is ready to remove from the oven.

Step 6:
Set it aside about 5 minutes to cool. Use a spatula or butter knife and go around the outside of the cake while it is still in the pan to help release the sides of the cake.

Step 7:
Use a serving dish that is a bit larger than the bundt pan and lay over the top of the cake in the pan. Quickly flip the cake onto the dish and set in the counter. Tap the top of the bundt pan and it should release easily.

Each time I flip a cake onto a dish I say many prayers. I have had a few cakes break apart. The secret is to use plenty of oil or grease the pan well prior to adding the uncooked cake mix. If the cake breaks you can serve the pieces in bowls and top with some whip cream or ice cream.

Remember to cut a slice and bring over to the neighbors house or share with someone you love and spread the Aloha Spirit where ever you live.

Mahalo for reading my column and for being brave enough to try some of these recipes. Leave a comment and a rating or email me. I reply to all emails. “Lucky to live Hawaii.”