Coconut Pineapple Cake

Sharing is caring!

Coconut Pineapple Cake – simple and delicious coconut cake with light and fluffy whipped pineapple frosting. Perfect Summer dessert!

If you enjoy coconut dessert, you may also like my Coconut Cheesecake Bars and the Coconut Pineapple Crumb Bars.

Pineapple and coconut combo is one of my very favorites when it comes to Summer desserts. It just screams vacation to me! Pina Coladas are the summer drink for a reason. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk which is 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!

Ingredients needed:

• all-purpose flour
• granulated sugar
• baking powder
• baking soda
• salt
• unsweetened coconut
• vegetable oil
• buttermilk
• 2 large eggs
• coconut or vanilla extract
• crushed pineapple (can)
• vanilla instant pudding mix
• whipped topping
• toasted coconut (topping)

Instructions:

• Whisk together dry ingredient in a mixing bowl.
• In another mixing bowl or large measuring cup, mix together wet ingredients. The batter should be smooth and thick.
• Pour batter into prepared baking pan.
• Bake for 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.

The frosting:

This is my favorite cake frosting to date! It’s super easy and absolutely delicious!

• 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.

Storing:

I recommend storing this cake in the fridge for up to 3 days. It will stay fresh longer.

More cake recipes:

• Coconut Cheesecake Bars
• Cherry Poke Cake
• Cinnamon Roll Cake

For more recipes like this one, feel free to browse our Dessert Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 7 votes

Print

Coconut Pineapple Cake

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible!

Course: Dessert

Cuisine: American

Keyword: coconut cake, coconut pineapple cake

Servings: 8 people

Calories: 532 kcal

Author: Anna

Ingredients

!for the cake:

• 2 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsweetened shredded coconut
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 eggs
• 1/2 tsp coconut or vanilla extract

!for the frosting:

• 20 oz can crushed pineapple
• 3.9 oz box vanilla instant pudding mix
• 1 tub whipped topping like Cool Whip
• toasted coconut for garnish optional

US Customary - Metric

Instructions

!to make the cake:

1. Preheat your oven to 350 degrees.
2. Grease and flour a 9" x 13" baking pan.
3. 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.
4. The batter should be smooth and thick.
5. Place the batter into prepared baking pan.

6. Bake 28 - 32 minutes, until the top is golden brown and the toothpick inserted in the center of the cake comes out clean.

7. Cool before frosting.

!to make the frosting:

1. Drain pineapple from juice, reserving the juice in a small bowl. Squeeze out as much liquid as possible.
2. 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.
3. Spread frosting over cooled cake.
4. Chill cake in fridge until ready to serve.

Recipe Notes

1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
2. You can use any white frosting you like for this cake and top it with toasted coconut.

Nutrition Facts

Coconut Pineapple Cake

Amount Per Serving

Calories 532 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 17g106%

Cholesterol 44mg15%

Sodium 280mg12%

Potassium 350mg10%

Carbohydrates 69g23%

Fiber 3g13%

Sugar 40g44%

Protein 6g12%

Vitamin A 145IU3%

Vitamin C 6.8mg8%

Calcium 113mg11%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.