Pineapple Coconut Cake
Pineapple Coconut Cake is a delicious tropical flavored sheet cake that is easy to make with just a few ingredients. This coconut pineapple cake recipe is made with a boxed cake mix, instant pudding mix, and is topped with a delicious whipped cream frosting and shredded coconut!
Servings: 12 servings
Calories: 362kcal
Ingredients
- 15.25 oz yellow or vanilla cake mix
- 16 oz crushed pineapple (drain & reserve juice)
- 3.4 oz instant vanilla pudding mix
- ½ cup reserved pineapple juice add water to equal ½ cup if not enough juice is reserved
- 4 eggs
- ⅓ cup vegetable oil
Frosting
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp coconut extract
- ½ cup sweetened shredded coconut
Instructions
- Prep: Preheat the oven to 350 degrees F. Grease the inside of a 9x13 baking dish and set it aside.
- Cake batter: In a large mixing bowl, combine the dry cake mix, crushed pineapple, dry pudding mix, pineapple juice, eggs, and oil.
- Using an electric handheld mixer or kitchen aid mixer, mix on low speed for 1 minute, while stopping to scrape down the sides of the bowl as needed. Continue to beat on medium speed for 2 additional minutes, and scrape down the sides of the bowl another two times through the process.
- Bake: Pour the cake batter into the prepared baking dish. Bake in the oven for 35-40 minutes or until a toothpick can be inserted and come out clean. Allow the cake to cool completely before adding the frosting.
- Prepare Frosting: Use a handheld mixer, or a stand mixer with a whisk attachment, to beat the heavy cream on high speed with the powdered sugar, vanilla extract, and coconut extract until stiff peaks form and it has a whipped cream consistency. This should take about 4-5 minutes. Do not overbeat the cream or you will make butter.
- Spread the prepared frosting evenly over the top of the cake and top with the shredded coconut. Slice, serve and enjoy!
Notes
Once the Pineapple Coconut Cake is baked and cooled down, it can be stored in an airtight container in the refrigerator for up to five days.
The cake can also be frozen for up to three months if wrapped tightly in plastic wrap and aluminum foil.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 350mg | Potassium: 127mg | Fiber: 1g | Sugar: 33g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1mg