This pineapple and coconut cake is the outcome of a successful experiment!
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
Ingredients
- ¾ cup unsalted butter, at room temperature
- ½ cup vegetable oil
- 2 cups white sugar
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups self-rising flour
- 1 cup unsweetened coconut milk
- ½ cup pineapple juice
- ¼ cup confectioners’ sugar, or more as needed
- ¼ cup pineapple juice
- 1 cup unsalted butter, softened
- 1 teaspoon coconut extract
- ¼ cup shredded coconut
- 1 (20-ounce) can crushed pineapple, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- Make the cake: Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, one at a time, into butter mixture, beating well until each egg is fully incorporated.
- Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- Make the icing: Mix confectioners’ sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners’ sugar until desired consistency is reached.
- Place one cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 324 mg |
| Sugars | 34 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The cake is great. The buttercream icing makes no sense. To 1 cup of butter you’d need at least a 1-lb box of powdered sugar. Cake is delicious though.
I haven’t made this yet. But I plan to, I was wondering do you have an idea what the carbs is in the cake itself not including the icing – I want to do a simpler icing. I can’t eat too too much sugar. Because I’m a t1d but I want to keep it like regular sugar. I want to do this for my wedding cake. But I would like an idea on how many carbs it is for when I make it here soon to try it
I followed recipe except I used all purpose flour + 2 tbs cornstarch per cup. And a punch of salt of course. Cake turned out great! As for the frosting, I used 3 cups powdered sugar and probably a few tbs of pineapple juice with rest of recipe. I also toasted the coconut 1 cup then pineapple on top of that layer. Holy cow YUM! Thanks for the recipe.
Followed the directions exactly and was excited as my family loved pineapple and coconut. The whole cake was a hot mess as a previous stated in another review and I did add confectioners sugar to the icing as directed. If you do try it, watch the cake like a hawk. I baked 45 minutes and it was over baked. I bake often there is nothing wrong with my oven or pans.
i changes the sugar(s) to pure via Stevia, eggs to unsweetened apple sauce to make it vegan, and replaced the butter(s) with i can’t believe it’s not butter light, to control fat content
i added the pineapple into cake batter and it was amazing.
This is the best dag on pineapple coconut cake I’ve ever had! I made it exactly as directed and it turned out perfect. Even had a request to bake one for a coworker. Absolutely love this recipe! Definitely a keeper!
I made this cake and my family loved it. The only thing was there was too much butter for my icing, so I added cream cheese to it, otherwise I will be making this case again and again and again. LOVED IT!!! THANK YOU FOR SHARING!
made this and was delicious… I had to reread directions to make sure I was doing correctly.. a little confusing in spots but finished product tasted so good.. icing was not as thick as I wanted or expected and I used a ton of confectioners sugar..
This is the best cake I have ever made, hands down. It’s now the family favorite for birthdays and celebrations. It has a very light texture but a wonderful flavor. I’ve made a lot of cakes over the years and I could have thrown out half of my other recipes after finding this one.
everyone loved this cake made it for a bake sale making another one …….
Followed recipe exactly. The only change I made was to bake it in a 9×13″ glass baking dish, coconut on top and crushed pineapple spread over that. OMG, this is one of the best cakes ever!
I used all the exact ingredients turned out great. I made it and enter it in the fair and won first place. Was so excited.
I made the icing first. It turned out a hot mess because it was just pure butter with pineapple flavoring (from the juice). Luckily I was able to whip it into shape by adding MORE confectioners sugar (1 1/2 c), whipped w/ hand mixer 1cup of heavy whipping cream. I did not make the cake.
No access to coconut milk here in Mexico, but did find Cream of Coconut, which I used half cup this & half milk. Cake is very grainy-I would advise using parchment paper on bottom of cake pans-I lost about a third in removal. Very difficult to frost also. 2-9″ pans took 42 minutes to bake.Threw in pineapple & flaked coconut in batter. Wont make again, texture wasnt good.
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.
This is my recipe. If you do not have access to coconut milk, you can use 1 1/2 cup pineapple juice, and add 2 tsp coconut extract. Also…for those who called the icing at “hot mess”, you clearly didn’t read my instrcutions all the way through, which stated: “continue to add confectioners sugar, until desired consistency is reached”. Perhaps, you should try it again, after thoroughly reading the recipe. Happy baking!
Cake is great. used my own icing.