Skip to main content New<> this month
Get the Allrecipes magazine

Pineapple Coconut Cake

Rated as 4.2 out of 5 Stars
22

"An experiment gone great!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 506
Original recipe yields 16 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

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

Nutrition Facts


Per Serving: 506 calories; 31.8 52.5 4.6 100 324 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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
Newest

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 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 ...

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!

Cake is great. used my own icing.

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.

I did not have 9" square cake tins, so I used 9" rounds. I ended up with three 9" rounds (there was too much batter for 2 rounds). This meant I did not have enough icing, but that was easy to fi...

everyone loved this cake made it for a bake sale making another one .......