I’m sharing a Pineapple Cake Recipe that turns a yellow box mix into a cake topped with coconut cream frosting and scattered pineapple pieces, and it hinges on a clever dump cake shortcut.

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I usually avoid showy desserts but this Pineapple Coconut Cake stopped me. It screams summer yet hides a few surprises, like the tropical bite you get from sweetened shredded coconut and the nostalgic ease of a yellow cake mix.

I can’t help it, I’ve been digging through Coconut Cake Southern Living posts and saving every Pineapple Cake Recipe that pops up, wondering how something so simple can feel kinda magical. It’s the sort of easy boxed dessert that makes guests ask whats in it, and yeah it ruins my clean kitchen every time.

Ingredients

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Crushed pineapple: bright, tangy, provides vitamin C and some fiber, mostly natural sugars.
Shredded coconut: chewy, sweet, adds healthy fats and fiber, but high in calories.
Cream cheese: creamy, tangy, adds richness and some protein, also lots of fat.
Unsalted butter: boosts moistness and flavor, mostly saturated fat, not a health food.
Yellow cake mix: easy base, mostly refined carbs and sugar, gives structure and sweetness.
Cream of coconut: super sweet coconut syrup, adds tropical flavor and extra calories.
Powdered sugar: silky sweetener for frosting, pure carbs and high glycemic index.

Ingredient Quantities

1 (15.25 oz) box yellow cake mix

1 (20 oz) can crushed pineapple undrained

1/2 cup (1 stick) unsalted butter melted

1 cup sweetened shredded coconut divided (about 3/4 cup for cake 1/4 cup for topping)

8 oz cream cheese softened

1/4 cup (1/2 stick) unsalted butter softened

1/2 cup cream of coconut (like Coco Lopez)

2 to 3 cups powdered sugar sifted

1 teaspoon vanilla extract

1/2 cup cold heavy whipping cream optional to lighten frosting

1/8 teaspoon salt

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 pan or line with parchment, set aside.

2. In a large bowl stir together 1 box yellow cake mix, 1 (20 oz) can crushed pineapple undrained, 1/2 cup melted unsalted butter and 3/4 cup sweetened shredded coconut until combined, batter will be thick and a little chunky and thats ok.

3. Spread the mixture evenly into the prepared pan, smooth the top and bake 30 to 35 minutes or until edges look set and a toothpick in the center comes out with a few moist crumbs.

4. Let the cake cool completely in the pan while you make the frosting, cooling is important so the frosting wont slide off.

5. For the coconut cream frosting beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter together until smooth and mostly lump free.

6. Add 1/2 cup cream of coconut, 1 teaspoon vanilla extract and 1/8 teaspoon salt, mix until combined.

7. With mixer on low add 2 cups sifted powdered sugar, then taste and add up to a total of 3 cups if you want it sweeter or thicker, beat until smooth. If the frosting is too stiff add the optional 1/2 cup cold heavy whipping cream a tablespoon at a time until you reach a spreadable consistency.

8. For a lighter, fluffier frosting you can whip the 1/2 cup cold heavy whipping cream to soft peaks in a separate bowl and gently fold it into the sweetened cream cheese mixture instead of thinning with it.

9. Spread the frosting over the cooled cake and sprinkle the remaining 1/4 cup shredded coconut on top, you can toast that coconut in a dry skillet until golden for extra flavor. Chill slightly before slicing for cleaner pieces, store leftovers in the fridge.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan, greased or lined with parchment
3. Large mixing bowl
4. Electric hand mixer or whisk
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping and folding
7. Offset spatula or butter knife to spread the frosting
8. Fine mesh sieve or sifter for powdered sugar
9. Can opener (for the crushed pineapple)
10. Toothpick or cake tester to check doneness

FAQ

Q: Can I use drained crushed pineapple instead of undrained? A: No, this cake needs the pineapple juice for moisture and flavor. If you only have drained pineapple add about 1/3 to 1/2 cup pineapple juice or water back into the batter so it wont be dry.

Q: How can I make the cream cheese coconut frosting lighter? A: Whip up to 1/2 cup cold heavy cream until soft peaks and fold it into the cream cheese, cream of coconut and powdered sugar mixture. It makes the frosting fluffier and less sweet, and you can add the cream slowly till you get the texture you want.

Q: What can I use if I dont have cream of coconut (Coco Lopez)? A: Cream of coconut is sweet and thick. A quick swap is 3 tablespoons sweetened condensed milk plus 2 teaspoons coconut extract, or 1/4 cup coconut milk plus 2 tablespoons sweetened condensed milk and a dash of coconut extract. Taste and adjust cause sweetness varies.

Q: Should the shredded coconut be toasted or raw? A: Both work. Toasted coconut gives a nuttier, deeper flavor. Toast on a baking sheet at 350 F for 5 to 8 minutes stirring every couple minutes, or toast in a dry skillet over medium heat. Watch closely, it goes from golden to burned fast.

Q: How long will the cake keep and can I make it ahead? A: Frosted cake keeps covered in the fridge for 3 to 4 days. You can bake the layers a day ahead, wrap them and store in the fridge, then frost the next day. Unfrosted layers freeze well up to 2 months; thaw in the fridge before frosting.

Q: Why do I need to sift the powdered sugar? A: Sifting removes lumps so the frosting is smooth and easy to spread. It also helps you incorporate the sugar faster and prevents a grainy texture.

Pineapple Coconut Cake Recipe Substitutions and Variations

Box yellow cake mix → Homemade yellow cake batter, about the same volume: 1 1/2 cups all purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 2 large eggs, 1/2 cup melted butter, 1/2 cup milk, 1 tsp vanilla, whisk till smooth and use like the boxed mix, it works great.
Crushed pineapple, undrained → Fresh crushed pineapple plus juice: about 1 1/2 cups finely chopped fresh pineapple and 1/4 cup pineapple juice (use a little extra juice if your batter seems dry), or use canned pineapple drained and stir in 2 to 3 tbsp extra juice to replace the liquid.
Cream of coconut (Coco Lopez) → Quick homemade swap: 1/4 cup sweetened condensed milk plus 1/4 cup full fat coconut milk (stir together), add 1/4 tsp coconut extract if you want it more coconutty; this approximates the sweetness and thickness.
Sweetened shredded coconut → Unsweetened shredded or flaked coconut plus a touch of sugar: toss 1 cup unsweetened coconut with 1 to 2 tbsp powdered sugar for the cake, or use toasted coconut flakes for a nuttier topping.

Pro Tips

1) Control the extra moisture — since theres crushed pineapple in there the batter can be wetter than a normal boxed cake. If it looks soupy add 2 to 3 tablespoons of the dry cake mix or a tablespoon of flour and stir just until it firms up, dont overmix though or it gets tough. If the center still looks soft after baking let it cool in the pan longer, a little sink wont ruin the flavor.

2) Watch the bake not the clock, ovens vary alot. Put the pan on the middle rack, rotate once halfway, and pull it when the edges are set and a toothpick has a few moist crumbs. If the edges start browning too fast tent with foil, that saves the top while the middle finishes.

3) Take time with the frosting — room temp cream cheese and butter blend way smoother so dont skip that. Sift your powdered sugar so theres no grit, and if the frosting is too stiff add heavy cream a tablespoon at a time or whip the cream separately and fold it in for a lighter texture. Taste as you go, add salt a pinch if it tastes too sweet.

4) Toast the topping right before serving, not too early. Toasted coconut gives great flavor but if you sprinkle it while still warm it can melt into the frosting, so cool it on a plate first. Also reserve a little untoasted coconut for looks if you want bright white contrast.

5) For clean slices and easy storage chill the frosted cake at least 20 to 30 minutes before cutting, and run a knife under hot water, dry it and slice, wipe between cuts. Leftovers keep well in the fridge for several days, or freeze single slices wrapped tight for longer storage, just let them sit at room temp a bit before serving so the frosting softens.

Pineapple Coconut Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing a Pineapple Cake Recipe that turns a yellow box mix into a cake topped with coconut cream frosting and scattered pineapple pieces, and it hinges on a clever dump cake shortcut.

Servings

servings

Calories

524

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan, greased or lined with parchment
3. Large mixing bowl
4. Electric hand mixer or whisk
5. Measuring cups and measuring spoons
6. Rubber spatula for scraping and folding
7. Offset spatula or butter knife to spread the frosting
8. Fine mesh sieve or sifter for powdered sugar
9. Can opener (for the crushed pineapple)
10. Toothpick or cake tester to check doneness

Ingredients

1 (15.25 oz) box yellow cake mix
1 (20 oz) can crushed pineapple undrained
1/2 cup (1 stick) unsalted butter melted
1 cup sweetened shredded coconut divided (about 3/4 cup for cake 1/4 cup for topping)
8 oz cream cheese softened
1/4 cup (1/2 stick) unsalted butter softened
1/2 cup cream of coconut (like Coco Lopez)
2 to 3 cups powdered sugar sifted
1 teaspoon vanilla extract
1/2 cup cold heavy whipping cream optional to lighten frosting
1/8 teaspoon salt

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 pan or line with parchment, set aside.
In a large bowl stir together 1 box yellow cake mix, 1 (20 oz) can crushed pineapple undrained, 1/2 cup melted unsalted butter and 3/4 cup sweetened shredded coconut until combined, batter will be thick and a little chunky and thats ok.
Spread the mixture evenly into the prepared pan, smooth the top and bake 30 to 35 minutes or until edges look set and a toothpick in the center comes out with a few moist crumbs.
Let the cake cool completely in the pan while you make the frosting, cooling is important so the frosting wont slide off.
For the coconut cream frosting beat 8 oz softened cream cheese and 1/4 cup softened unsalted butter together until smooth and mostly lump free.
Add 1/2 cup cream of coconut, 1 teaspoon vanilla extract and 1/8 teaspoon salt, mix until combined.
With mixer on low add 2 cups sifted powdered sugar, then taste and add up to a total of 3 cups if you want it sweeter or thicker, beat until smooth. If the frosting is too stiff add the optional 1/2 cup cold heavy whipping cream a tablespoon at a time until you reach a spreadable consistency.
For a lighter, fluffier frosting you can whip the 1/2 cup cold heavy whipping cream to soft peaks in a separate bowl and gently fold it into the sweetened cream cheese mixture instead of thinning with it.
Spread the frosting over the cooled cake and sprinkle the remaining 1/4 cup shredded coconut on top, you can toast that coconut in a dry skillet until golden for extra flavor. Chill slightly before slicing for cleaner pieces, store leftovers in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.