Coconut Pineapple Cake Recipe – sweet and delicious coconut cake with light and fluffy whipped pineapple frosting! Perfect Summer dessert!
Pineapple and coconut combo is one of my very favorite when it comes to Summer desserts. It just screams vacation to me! Pinacoladas are the summer drink for a reason. Nothings beats that flavor combo on a hot summer day, whether you are on the beach or your own backyard. Your next summer soire, party or BBQ cook-out is the perfect occasion to make this cake.
The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk which I my favorite to use in cakes. The frosting is my favorite frosting recipe ever! Forget the overly sweet vanilla frosting from the store or even the homemade buttercream (yes, I said that!)! This frosting is made from just 3 ingredients stirred together; it’s light, creamy and irresistible!
To make the frosting, drain crushed pineapple but reserve the juice. Squeeze as much liquid as possible. Mix vanilla pudding mix with the reserved juice until thick. Add pineapple and whipped topping and fold in. This frosting is light, fluffy and creamy. The best for Summer cakes or pies!
If you are a coconut lover like me, you may also like my recipe for Coconut Cheesecake Bars with the unexpected but fabulous crust. I also highly recommend the Pineapple Coconut Bars from my friend Mary, who blogs at Barefeet in the Kitchen blog. They are easy and so delicious!
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Coconut Pineapple Cake Recipe - sweet and delicious coconut cake with light and fluffy whipped pineapple frosting! Perfect Summer dessert! The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk which I my favorite to use in cakes. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible!
- 2 c all-purpose flour
- 3/4 c granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsweetened shredded coconut
- 1/2 c vegetable oil
- 1 c buttermilk
- 2 eggs
- 1/2 tsp coconut or vanilla extract
- 1 can 20 oz. crushed pineapple
- 1 box 3.9 oz. box vanilla instant pudding mix
- 1 tub whipped topping like Cool Whip
- toasted coconut for garnish optional
Preheat your oven to 350 degrees.
Grease and flour a 9" x 13" baking pan.
In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract.
The batter should be smooth and thick.
Place the batter into prepared baking pan.
Bake 28 - 32 minutes, until the top is golden brown and the toothpick inserted in the center of the cake comes out clean.
Cool before frosting.
Drain pineapple from juice, reserving the juice in a small bowl. Squeeze out as much liquid as possible.
In a large mixing bowl, whisk together reserved pineapple juice and pudding mix. Whisk until thickened. Add pineapple and stir well. Add whipped topping and fold in gently.
Spread frosting over cooled cake.
Chill cake in fridge until ready to serve.
OTHER DELICIOUS PINEAPPLE AND COCONUT DESSERT RECIPES:
Hawaiian Pineapple Coconut Fluff from Melissa’s Southern Style Kitchen.
Pineapple Coconut Energy Balls from Cupcakes and Kale Chips
Foil Packet Pineapple Coconut Chicken from Melanie Makes