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My review
Pineapple Coconut Cake
Brenda Vandervort
"An experiment gone great!"
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Ingredients
1 h 15 m servings 506 calsOriginal recipe yields 16 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
- 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.
- 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 g fat; 52.5 g carbohydrates; 4.6 g protein; 100 mg cholesterol; 324 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
6/19/2016
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!
Most helpful critical review
5/25/2015
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 ...
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6/19/2016
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!
5/25/2015
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 ...
3/25/2016
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...
11/4/2015
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.
2/4/2015
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...
11/2/2014
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.
5/25/2018
everyone loved this cake made it for a bake sale making another one .......