Coconut Granola Crunch Cake

Ingredients

    Cake:

    5 lb (full bag) Krusteaz Professional® All Purpose Creme Cake Mix 734-1000

    40 fl oz (5 cups) water, divided

    23 fl oz (3 cups) vegetable oil

    20 oz (2 1/4 cups) crushed pineapple, drained

    14 oz (5 cups) flaked coconut

    8 oz (2 cups) granola

    Topping:

    10 oz (2 1/2 cups) granola

    10 oz (1 1/4 cups) butter, softened

    5 oz (1 3/4 cups) flaked coconut

 

Yield

64, 3x2-inch servings

Method

    1. For cake, place 24 fl oz (3 cups) water and Krusteaz Professional All Purpose Creme Cake Mix in mixer bowl.

    2. Using a paddle, mix on low speed 1 minute.

    3. Change to medium speed and mix 3 minutes. Scrape bowl.

    4. Change to low speed and slowly add oil and balance of water. Continue to mix on low speed 1 minute.

    5. Add pineapple, coconut and granola. Continue to mix on low speed 3 minutes.

    6. Scale batter into prepared full sheet pan.

    7. For topping, place granola, butter and coconut in mixer bowl. Using a paddle, mix on low speed 1 minute.

    8. Sprinkle topping over batter.

    9. For convection oven, bake at 300°F 25-30 minutes; for standard oven, bake at 350°F 30-35 minutes.

 

WHEAT