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!
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.
!to make the 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.
Notes
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.
You can use any white frosting you like for this cake and top it with toasted coconut.