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Easy Pineapple Coconut Cake With Cake Mix

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I always turn to this Easy Pineapple Coconut Cake With Cake Mix Recipe when I need a quick dessert fix! It’s a game-changer for transforming a basic box of cake mix into a deliciously moist crushed pineapple cake bursting with coconut flavor.

Slice of pineapple cake with toasted coconut on frosting.

Easy Pineapple Coconut Cake With Cake Mix Recipe

Just by mixing in crushed pineapple, eggs, coconut milk and oil, you can whip up a cake that’s not only packed with tropical taste but also a cake that’s incredibly easy to prepare.

Topped with creamy buttercream and golden toasted coconut, this cake becomes a visually stunning centerpiece that’s as delicious as it is beautiful.

The rich, smooth frosting perfectly complements the moist pineapple and coconut base, while the toasted coconut adds a delightful crunch and nutty flavor!

Best Pineapple Cake Recipes

  • Crushed Pineapple Cake – Packed with crushed pineapple, this cake is bursting with juicy flavor and a wonderfully moist texture, ideal for any pineapple lover.
  • Pineapple Lemon Cake – A refreshing blend of tangy lemon and sweet pineapple infuses this cake with vibrant flavors, making it a perfect summertime treat.
  • 4 Ingredient Pineapple Cake – With just four ingredients, this pineapple cake is incredibly easy to make yet amazingly moist and rich in flavor.
Bite of cake taken out sitting on plate.

Essential Ingredients

The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pineapple coconut cake!

Must Have Tools

For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.

Cake mix pineapple coconut cake preparation.

Can I use any brand of cake mix for this recipe?

While this recipe uses Betty Crocker’s Super Moist Vanilla Cake Mix, you can use any similar yellow/golden or vanilla cake mix available!

vanilla buttercream frosting preparation.

Can I use pineapple chunks instead of crushed pineapple?

Yes, but it’s best to chop them finely to ensure they distribute evenly and don’t sink to the bottom of your cake.

Toasting coconut in skillet and sprinkling over buttercream frosting.

Expert Tips

  • Cake Mix Choice: Use a high-quality vanilla or yellow cake mix for the best flavor base.
  • Do Not Overmix: When combining the cake mix with the remaining cake ingredients, beat for 40 seconds until the ingredients are incorporated to keep the cake light and fluffy.

Is it okay to use pre-toasted coconut for the frosting topping?

Yes, you can use already toasted coconut to top the frosting. Just sprinkle it over the cake after frosting instead of toasting the shredded coconut.

Pineapple coconut cake mix cake on plate.

How to store pineapple coconut cake with cake mix

Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.

Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.

Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Easy pineapple coconut cake with cake mix on plate.

Easy Pineapple Coconut Cake With Cake Mix

Samantha Pickthall
This Pineapple Coconut Cake recipe transforms cake mix into a moist delight with crushed pineapple and coconut, topped with buttercream and toasted coconut!
No ratings yet
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 squares
Calories 295 kcal

Ingredients
 
 

Cake

  • 1 Box (15.25 oz. / 432g) Vanilla or Yellow Cake Mix, I used Betty Crockers Super Moist Vanilla Cake Mix
  • 20 oz. (1 can / 566g) crushed pineapple with juice, do not drain
  • 3 large eggs, at room temperature
  • 1/2 cup coconut milk from a can, not carton
  • 1/3 cup extra virgin olive oil, or vegetable oil

Toasted Coconut

  • 3/4 cup shredded coconut

Buttercream Frosting

  • 226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
  • 3 1/2 cups powdered sugar, sifted
  • 1/4 cup heavy cream / thickened cream

Instructions
 

Cake

  • Preheat Oven and Prepare Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 9 x 13-inch baking pan with butter, line the base with parchment paper, and dust the sides with flour. Or spray with cooking oil. Set aside.
  • Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or prepare a large mixing bowl with an electric hand beater.
  • Mix Ingredients: In the large mixing bowl, combine cake mix, entire can of crushed pineapple including the juice, eggs, coconut milk and oil. Beat on low-medium speed for 40 seconds until well combined.
  • Transfer To Pan: Pour the batter into the prepared baking pan.
  • Bake Cake: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool Cake: Let the cake cool in the pan for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before frosting.

Toasted Coconut

  • Toast Coconut: Heat a medium-sized skillet over medium-high heat until hot. Add the shredded coconut and stir with a wooden spoon for 5-7 minutes, or until it turns golden and toasted. Be careful to prevent burning.
  • Cool Coconut: Once toasted, immediately remove the skillet from the heat and transfer the toasted coconut into a small bowl to cool slightly. Set aside.

Buttercream Frosting

  • Beat Butter: In a large mixing bowl, beat the softened butter on medium-high speed for 2 minutes until creamy. Scrape down the sides.
  • Add Sugar Gradually: Gradually add powdered sugar, one cup at a time, beating well on medium speed (about 15 seconds) after each addition.
  • Add Cream: Add heavy cream and beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
  • Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the cake.
  • Sprinkle Toasted Coconut: Sprinkle the cooled toasted coconut over the frosting. Set aside for 15 minutes to set. Slice and enjoy!

Notes

  • Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
 
  • Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
 
  • Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.

Nutrition

Calories: 295kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 44mgSodium: 175mgPotassium: 72mgFiber: 1gSugar: 31gVitamin A: 313IUVitamin C: 2mgCalcium: 58mgIron: 1mg
Tried this recipe? Let us know how it was!
Pineapple coconut cake pin.

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