Tropical Pineapple Coconut Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box of yellow cake mix (or homemade cake mix)
02 -
1/2 cup unsweetened shredded coconut
03 -
1 can (20 oz) crushed pineapple, drained
04 -
1/2 cup vegetable oil
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
→ For the Frosting
07 -
8 oz cream cheese, softened
08 -
1/2 cup unsalted butter, softened
09 -
2 cups powdered sugar
10 -
1 teaspoon vanilla extract
11 -
2 tablespoons heavy cream or milk (if needed to reach desired consistency)
→ Optional Garnishes
12 -
Shredded coconut (toasted)
13 -
Maraschino cherries
14 -
Pineapple chunks
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, shredded coconut, and crushed pineapple (with juice drained). Add the vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth. Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
02 -
While the cake is cooling, beat the cream cheese and butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue mixing until fully combined. If the frosting is too thick, add a tablespoon of heavy cream or milk at a time until you reach your desired consistency.
03 -
Once the cake has cooled, spread the frosting evenly over the top. Garnish with toasted shredded coconut, maraschino cherries, and pineapple chunks if desired.
04 -
Slice the cake into squares and serve. Enjoy the tropical flavors!
# Notes:
01 -
You can use fresh pineapple instead of canned if preferred, just make sure to drain it well before adding it to the batter.
02 -
To toast the shredded coconut, simply spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
03 -
This cake can be made ahead of time and stored in the fridge for up to 2-3 days.