Pineapple Coconut Cake Recipe
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Pineapple Cake with Coconut Cream Frosting
Make this delicious moist pineapple cake topped with a coconut cream frosting for your next summer party! It’s simple and everyone raves about it.
FAQs:
How should I store the pineapple cake? Store in an airtight container in the refrigerator for 3-4 days.
Should I eat this warm or cold? This cake tastes great when it’s room temperature after it’s just been made or chilled from being in the refrigerator.
What other decorations can I top the cake with? You can decorate the top with pineapple rings and maraschino cherries in addition to the coconut.
Can I make this into a Pina Colada Cake?
Yes! Just swap the coconut extract for rum extract.
Pineapple Coconut Cake
Servings 12
Ingredients
Cake ingredients:
- 1 15.25-ounce box yellow or French vanilla cake mix
- 2 8-ounce cans crushed pineapple (drain & reserve juice)
- 1 3.4-ounce box instant vanilla pudding mix
- ½ cup reserved pineapple juice if it’s not enough, add water to equal ½ cup
- 4 eggs
- ⅓ cup vegetable oil
Frosting Ingredients:
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut for garnish
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking pan.
- In a large bowl or stand mixer, combine cake mix, crushed pineapple, pudding mix, pineapple juice, eggs, and oil. Mix on low speed for 1 minute. Scrape the edges of the bowl. Beat on medium speed for 2 minutes, scraping the edges after each minute.
- Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
- In a bowl using a hand mixer or stand mixer with the whisk attachment, beat the cold heavy whipping cream on high speed with the powdered sugar, coconut, and vanilla extracts until stiff peaks form and it has a whipped cream like consistency (about 4-5 minutes).
- Spread the frosting evenly over the cake. Top with shredded coconut and serve.
Notes
*Disclaimer: This recipe was tested at an elevation of ≈ 4,500 feet. Some adjustments may be needed depending on your elevation. (No adjustments were made based on this elevation, this is simply the elevation it was tested at.)
Tips: – Be sure not to overbeat the cream or you’ll end up with butter. Stop once it’s a good, whipped cream texture. – Allow the cake to cool completely before adding the frosting to prevent the frosting from melting. – The shredded coconut can be toasted if you’d like.
