Coconut Pineapple Cake Recipe

Name: Coconut Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter softened; 2 cups sugar; 4 large eggs; 3 cups cake flour sifted; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup milk; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups coconut grated, (divided); 1 cup sugar; 3 tablespoons flour, all-purpose; 2 large eggs beaten; 8 ounces pineapple, canned with juice crushed, undrained; 2 tablespoons lemon juice; 1 tablespoon butter or margarine; 1 teaspoon vanilla extract; 1 1/2 cups sugar; 1/4 cup water; 1 tablespoon water; 2 each egg whites; 1 tablespoon corn syrup, light; 1 dash salt; 1 teaspoon vanilla extract

Servings: persons

1 cup butter softened
2 cups sugar
4 large eggs
3 cups cake flour sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups coconut grated, (divided)
1 cup sugar
3 tablespoons flour, all-purpose
2 large eggs beaten
8 ounces pineapple, canned with juice crushed, undrained
2 tablespoons lemon juice
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup water
1 tablespoon water
2 each egg whites
1 tablespoon corn syrup, light
1 dash salt
1 teaspoon vanilla extract

1
CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4
Mix after each addition.
5
Stir in flavorings.
6
Pour batter into 3 greased and floured 9-inch round cakepans.
7
Bake at 350F (180C) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
8
Cool in pans 10 minutes; remove from pans, and cool completely.
9
Spread 1 layer with half of Pineapple Filling; sprinkle 13 cup coconut over filling.
10
Repeat with next layer.
11
Spread Seven-Minute Frosting on top cake.
12
PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients.
13
Cook over medium heat, stirring constantly, until thickened (about 2 SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler.
14
Beat at low speed of an electric mixer 30 seconds or just until blended.
15
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
16
Remove from heat.
17
Add vanilla; beat 2 minutes.
18
To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid.
19
Place coconut in pan.
20
Heat at 350F (180C) F for 15 to 30 minutes or until cracks appear.
21
Remove from oven; cool.
22
Tap with hammer to open.
23
Pare off dark skin with vegetable peeler.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup butter softened, 2 cups sugar, 4 large eggs, 3 cups cake flour sifted, and more.

Yes, Coconut Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pineapple Cake

How did you like this recipe?

Frequently Asked Questions