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Pineapple Coconut Cake

Pineapple Coconut Cake

Brenda Vandervort

"An experiment gone great!"
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1 h 15 m servings 506 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  2. 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, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  5. 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.
  6. Place 1 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.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 7
  1. 7 Ratings

Most helpful positive review

Cake is great. used my own icing.

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

Cake is great. used my own icing.

Followed recipe exactly. The only change I made was to bake it in a 9x13" glass baking dish, coconut on top and crushed pineapple spread over that. OMG, this is one of the best cakes ever!

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 cle...

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.

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...

Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.

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