Pineapple Coconut Cake Recipe

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It's the perfect Easter dessert or anytime treat!

Servings :12 servings

Pineapple Coconut Cake
1/2 cup oil (110g)
1/2 cup sour cream (135g)
1 1/2 cups granulated sugar (300g)
3 eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/2 cup coconut milk
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all purpose flour (295g) fluffed and levelled
1 cup crushed pineapple with juice
3/4 cup sweetened, shredded coconut

Pineapple Filling
1 1/4 cup crushed pineapple with juice
1/2 cup milk
1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting
1 cup cream cheese room temperature (250g/8oz)
1/2 cup unsalted butter room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups powdered sugar (480g)
1 pinch salt


  1. Preheat oven to 350 degrees F and grease and flour 3 8" round cake pans.
  2. In a large bowl, whisk together the oil, sour cream and sugar.
  3. Add eggs, vanilla, coconut extract and coconut milk and whisk until combined. 
  4. Whisk in baking powder, baking soda and salt until completely combined.
  5. Visit Pineapple Coconut Cake @ for full instructions.

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