Easy Pineapple Coconut Cake With Cake Mix
This easy Pineapple Coconut Cake with cake mix is moist, bursting with coconut flavor, and topped with creamy frosting and toasted coconut. A tropical dessert everyone will love!
Servings 24 squares
Calories 295kcal
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: 295kcal | Carbohydrates: 40g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 175mg | Potassium: 72mg | Fiber: 1g | Sugar: 31g | Vitamin A: 313IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg