I’m impressed with young people who like to cook. Take Chase Paguio-Sejalbo of Ewa Beach, for example, who will be a freshman at Campbell High School this year. The 14-year-old participated in the Weed and Seed Summer Culinary program at the school and baked one of his family’s specialties for a lunch to celebrate the accomplishments of the program.
Mentor for this valuable program is Roy’s Ko Olina Executive Chef Darryl Shinogi, who has provided inspiration and guidance to Chase and other young cooks.
Chase’s Wow Cake, a refrigerated cake, is a refreshing dessert. He learned to make it from grandmother Shari Lee.
The relatively easy recipe starts with a boxed cake mix and boasts a wonderful pineapple flavor. That comes from boiling crushed pineapple, transforming it into a syrupy liquid sunshine poured over the cake.
Vanilla instant pudding and milk add richness, as does a topping of Cool Whip. Nuts add crunch.
Chase didn’t toast the coconut flakes on his cake, but I think light brown, crisp coconut flakes add color and textural interest. Substitute macadamia nuts for walnuts, and the cake has a tropical flair.
This dessert is best prepared a day prior to serving, then refrigerated.
I agree with this promising young man. Have one bite, and you’ll say, “Wow.”
CHASE’S WOW CAKE 2.0
Adapted from a recipe by Chase Paguio-Sejalbo
- 1 (15.25-ounce) box yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3.4-ounce) box vanilla instant pudding mix
- 2 cups milk
- 1 (20-ounce) can crushed pineapple with liquid
- 1 cup sugar
- 1 (12-ounce) container whipped topping (such as Cool Whip), defrosted
- 7 ounces coconut flakes (sweetened or unsweetened, toasted or untoasted)
- 1 (4.5-ounce) can macadamia nuts or walnuts, chopped
Prepare the cake mix using oil, eggs and water according to box instructions, and bake as directed in a 9-by-13-inch pan.
In a separate bowl, stir instant pudding mix with milk, following box instructions, until semi-thick. Set aside.
In a sauce pan, heat crushed pineapple with sugar, and bring to a boil. Turn off heat.
When cake is done, pour pineapple mixture over cake and spread evenly. Cool.
Top with pudding mixture, then cover and refrigerate overnight.
Before serving, layer with whipped topping. If you like the color of toasted coconut, place flakes on a baking sheet covered with foil and bake at 350 degrees until light brown, about 5 minutes. Check frequently as the flakes burn easily.
Sprinkle the cake with chopped nuts and coconut flakes. Cut and serve. Makes 24 pieces.
Nutritional information unavailable.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
