An experiment gone great!

Brenda Vandervort
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

506 calories; 31.8 g total fat; 100 mg cholesterol; 324 mg sodium. 52.5 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2016
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 clearly didn't read my instrcutions all the way through, which stated: "continue to add confectioners sugar, until desired consistency is reached". Perhaps, you should try it again, after thoroughly reading the recipe. Happy baking! Read More
(10)

Most helpful critical review

Rating: 2 stars
05/26/2015
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 sugar (1 1/2 c) whipped w/ hand mixer 1cup of heavy whipping cream. I did not make the cake. Read More
(4)
15 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/07/2016
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 clearly didn't read my instrcutions all the way through, which stated: "continue to add confectioners sugar, until desired consistency is reached". Perhaps, you should try it again, after thoroughly reading the recipe. Happy baking! Read More
(10)
Rating: 5 stars
08/07/2016
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 clearly didn't read my instrcutions all the way through, which stated: "continue to add confectioners sugar, until desired consistency is reached". Perhaps, you should try it again, after thoroughly reading the recipe. Happy baking! Read More
(10)
Rating: 2 stars
05/26/2015
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 sugar (1 1/2 c) whipped w/ hand mixer 1cup of heavy whipping cream. I did not make the cake. Read More
(4)
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Rating: 5 stars
05/02/2014
Cake is great. used my own icing. Read More
(3)
Rating: 5 stars
06/19/2016
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! Read More
(3)
Rating: 5 stars
02/19/2016
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. Read More
(2)
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Rating: 2 stars
02/04/2015
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 lost about a third in removal. Very difficult to frost also. 2-9" pans took 42 minutes to bake.Threw in pineapple & flaked coconut in batter. Wont make again texture wasnt good. Read More
(1)
Rating: 5 stars
11/02/2014
Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake. Read More
(1)
Rating: 5 stars
12/04/2019
i added the pineapple into cake batter and it was amazing. Read More
Rating: 5 stars
05/25/2018
everyone loved this cake made it for a bake sale making another one....... Read More