Coconut Pineapple Cake

 It’s party time! Two years ago, I started writing this blog on a whim. I had no idea what I was doing or where this little journey would lead to. Not only have I met some amazing friends in Bloggersville, I have learned so much along the way. I cringe at some of the pictures in my earlier posts, but it is fun to see how they have transformed as my skills have improved  and I have developed my own unique style. What does all this have to do with cake? Since it’s the month of JCD’s Blogiversary, I thought we needed a recipe worthy of celebrating with. And this one is totally deserving. One of my grandfather’s favorites, it’s a tender coconut cake, dotted with just the right amount of coconut and pineapple, soaked with a slightly sweet creamy pineapple coconut glaze for moistness, and frosted with real sweetened whipped cream. Not only do I love it’s flavors, I love how versatile it is. As a layer cake, it is impressive, however, for less formal occasions, I simply bake it in a 9×13 cake pan, and call it good. Still pretty and oh-so-yummy, but without all the fuss.

Coconut Pineapple Cake
  1. 1 light colored Super Moist or pudding included cake mix, white, yellow, even golden butter, your preference
  2. 3 eggs
  3. 1 (14 oz.) can coconut milk, not cream of coconut
  4. 1/2 cup flaked coconut
  5. 1 (8 oz.) can of crushed pineapple, drained, juice reserved for glaze
  6. 1 1/2 cups of milk, or less depending on pineapple juice
  7. reserved pineapple juice
  8. 1/2 cup sugar
  9. 1/2 cup coconut
  1. 1 pint heavy whipping cream
  2. 1/3 cup sugar
  3. 1/2 teaspoon vanilla (use 1 teaspoon if you like more)
  4. coconut for dusting
  1. Prepare pans. If using two 9-inch circle pans, grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13-inch pan, spay the bottom with cooking spray. Sometimes, I even divide the batter into two 8-inch square baking pans, keep one for my family and making the other in a disposable pan, send it off to another deserving family. This works perfect for times when I am sending dinner to a new mom, or a grieving family, or even when I just want to surprise my grandpa.In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans. Bake as directed per pan size on box. Don't over bake, I take it out when a few moist crumbs stick to a toothpick. Cool 15 minutes.
  2. While cake is cooling, add enough milk to reserved pineapple juice to make 1 1/2 cups. Combine pineapple-milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Poke holes into cake using a fork, straw, or even a kabob stick. Carefully spoon evenly over warm cake allowing liquid to soak into holes. Pop cake into the fridge to cool completely.
  3. Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut. Keep (and store) in refrigerator until ready to serve. Beautiful!
Jasey's Crazy Daisy

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36 thoughts on “Coconut Pineapple Cake

  1. Nadir@StitchSense

    Hi, I’m visiting from Amanda’s party. I loooove anything coconut (even though hubby doesn’t) & look for any excuse to eat it. I bet this would be a great summer cake too. Thanks for sharing! Take care.

  2. AndiWinslow

    Just stopping in to say I made your coconut pineapple cake and fell in love. So good come over and check it out, and thank you so much for the recipe. andi

  3. kbear9945

    Has anyone ever converted this recipe to cupcakes by chance? If not, do you think it would be easy enough to do so, or too much of a pain to make it worth the time and effort? Either way, looks fabulous and totally want to make it!

  4. Mr anderson

    Hi Jasey,

    So I would buy a dunan hines yellow cake mix right and the box calls for 1 cup veg oil. Do I follow their recipe then add your coconut milk or do I substitute the cup of veg oil with the coconut milk? thanks

  5. cushiemonster

    Okay, so I am not normally a baker, but I know that my bf will love this…you said about lining with parchment paper??? Can you explain that in a little more detail…seriously explain it like I am 2 years old so I don’t mess it up…thanks!!!

  6. Janis

    I made this recipe but my glaze curdled? I ended up making the glaze without the pineapple juice and still came out yummy. Is there a secret to mixing the pineapple juice and milk?

    1. Jasey McBurnett

      Janis, I wish I could be more help. I have never ever had this problem, and to my knowledge nobody else has. Did you let it simmer too long? I actually make a coconut cake recipe without pineapple and make the glaze the same way – it’s always delish! So glad it worked out!

  7. Andrea

    I made this cake for Easter. Everyone loved it! Everything about making this cake was an enjoyment.

    I misunderstood the ingredients portion of the recipe. I thought the recipe called for an actual coconut as well as shaved coconut. Thus, I purchased a coconut, broke it, pryed the meat from the shell, peeled the skin from the meet and then chopped it in a food processor for mixing in the cake batter and the glaze over the layers of baked cake. I used the flaked coconut for the icing only.

    The cake still turned out marvelous. I checked my American Baking encyclopedia after the cake was finished and it turned out that how I did it was how they recommended completion.

    Thanks for the awesome post.

  8. Anna

    Cannot use regular milk,can I use Almond milk instead?There is an almond milk out that also has coconut milk,can I use that?


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