There may be a few inches of snow outside here in Utah, but that’s not going to stop me from sharing this breath of fresh tropical air! The Best Coconut Pineapple Cake is here with it’s soft and tender pineapple cake layers (I can’t get enough of them!) and the most dreamy coconut buttercream covered in toasted coconut.

This cake is incredible, and has always been such a favorite. In fact, when my husband asked what kind of birthday cake I would like for my birthday, I told him pineapple coconut, and it was DELICIOUS! My version here is everything I’d hoped it would be. It’s the perfect balance of coconut and pineapple, and is such a bright & delicious cake. I can’t wait for you to try it!

It definitely needed to be included in my “Six Essential Cakes for Every Baker” series. We’re 5 cakes in, with one more to come next week! How have you been enjoying it so far? Hopefully there’s been a couple you’re excited to try if you haven’t already :).

SIX ESSENTIAL CAKE RECIPES FOR EVERY BAKER SERIES

I know we all love the new flavors with different textures and flavors, but there’s always a few cakes I come back to. We will always need a few classic flavors that our clients, family, friends, and even kiddos will request for their gatherings. It’s always nice to have a handful of classic cake recipes in your back pocket that you know will work each and every time. You want them to be easy to make, you want them to taste delicious, and you need them to be a winner that you come back to each and every time.

The Best pineapple coconut cake here is no exception!

TASTED, TESTED, AND TRUE

You guys, I have you covered!!! Throughout this month, I’ve been sharing SIX of my go-to-classic cakes that I know will up your baking game, improve your business (if that’s what you’re here in cake land for – your clients will go crazy over these cakes!) and become your new favorite recipes. They’re easy, fool-proof, and have been proven over the YEARS to be the best of the best. They’ve won blind taste-tests, sold hundreds of thousands of cookbooks, and earned so many bakers increased revenue because their customers LOVE the way these cakes taste.

PINEAPPLE CAKE MIX?

Most of the ingredient for this cake you’ll already have around, except for the pineapple cake mix. I know cake mixes aren’t for everyone, but hear me out – we’ve done blind taste tests with this doctored cake mix (meaning, we add in different ingredients other than the usual oil, water, egg) recipe against some of the most famous baker’s scratch recipes and guess who won…. yep. You’re looking at it right here! So trust me, give it a try, and tell me what you think. I know you’re going to just love it! If you can’t find the pineapple version, but can find pineapple emulsion and white cake, add in 2 tablespoons of the emulsion to the cake mix for a close substitute.

INGREDIENTS FOR Pineapple CAKE:

  • BUTTERMILK – Use room temperature. If you don’t have any, you can make some! Simply add in lemon juice or white vinegar to whole milk and let it curdle for an hour or so into buttermilk.
  • SOUR CREAM – Room temperature is best. I love the huge Costco tub of sour cream. You can also sub in plain greek yogurt.
  • EGGS – Room temperature (notice a pattern here?). And I always use large eggs, not extra large.
  • VANILLA – There’s plenty of flavor in the cake, but this adds in a little something extra.
  • VEGETABLE OIL – You can also use melted butter, but vegetable oil is pretty inexpensive these days, so I usually stick with it. I would not sub in canola oil or anything else.
  • DUNCAN HINES PINEAPPLE SUPREME CAKE MIX– I prefer the taste and texture of Duncan Hines, but anything similar should be fine.

Mix everything together in a bowl with a whisk (yep, no mixer needed for these cake rounds!), and then sift in the cake mix. Bake them up and let them cool on a wire rack. Detailed directions are below.

I LOVE using my favorite mixing bowls (the bottoms have a good grip so they stay in one place).

HOW TO MAKE COCONUT BUTTERCREAM:

This buttercream comes together easily and has been my go-to for years!

Ingredients for coconut buttercream

  • UNSALTED BUTTER – leave it out at room temperature for a little bit until it’s not as cold. This way it will mix better with the other ingredients.
  • SALT – just a little bit to balance out the sweet.
  • COCONUT EMULSION – If you can’t find it at your local baking store, try some coconut extract, but see the recipe for the change in how much to use.
  • VANILLA – I love this brand, but also the one from Costco is a frequent pick in my kitchen
  • HEAVY CREAM – You may not need all of it. This is already a pretty soft buttercream.
  • POWDERED SUGAR – Sifted or unsifted. I don’t care, haha. You’re going to need a lot of it!

The directions are below for the vanilla buttercream. So you’ll find everything you need typed out.

HOW DO I MAKE TOASTED COCONUT

I usually purchase toasted or untoasted shredded coconut, and then toast it up at home. You can also buy it pre-toasted in some places.

If you’re toasting them up at home, preheat the oven to 375 degrees, then spread out the coconut in a flat layer on a cookie sheet. Bake it for 5-10 minutes, giving it a stir here and there so it gets toasted evenly. Let it cool, then add it to the cake during assembly.

below!

Here’s a video of the assembly:

Can I make this cake into a different size?

Yes! This cake can be made into a 9×13, sheet cake, roll cake, bundt cake, cupcakes, one 10″, two 8″ or three 6″ cakes. Just adjust the baking time, and not the actual recipe.

I can’t wait for you to see the final cake in a couple days for my “Six Essential Cakes for Every Baker” series! Join me back here this week to find out which flavor it is!

As always, I LOVE to see what you’re baking! If you make my cake, make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram, Facebook, TikTok, or Youtube so I can join in on all the fun!

Happy Baking,

xo, Mandy

Get the Recipe: The Best Coconut Pineapple Cake

Soft Pineapple Cake layers frosted in a delicious Coconut Buttercream and covered with toasted coconut.
Servings: 12 slices
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Ingredients
 

Pineapple Cake Layers

  • 2/3 cup sour cream , room temperature
  • 3/4 cup buttermilk, room temperature
  • 1/3 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 Tablespoon vanilla
  • 1 15.25oz Box Pineapple Cake Mix , I used the Duncan Hines one for this and it was super good!

Coconut Buttercream

  • 1 1/2 cup unsalted butter , left out at room temperature for 10 minutes
  • 1 pinch of salt
  • 1 Tablespoon vanilla
  • 1 Tablespoon coconut emulsion (or 1 teaspoon of coconut extract)
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar

Extras

  • 3-4 cups toasted coconut

Instructions
 

For the cake layers

  • Preheat the oven to 325 degrees, then prep two 8" cake rounds (or three 6"cake rounds) with a swipe of shortening and a dust of flour to prevent sticking. Set aside.
  • In a large bowl, whisk together all the ingredients except for the cake mix, then sift in the cake mix. Gently stir to combine, then split the cake batter evenly between the prepared cake rounds. Bake for 25-27 minute until the cakes have baked through. Flip the rounds out onto a wire rack to cool completely, then wrap them up in plastic wrap to freeze until assembly.

For the buttercream

  • In a stand mixer fitted with a paddle attachment, whip up the buttercream until it's light and fluffy. Add in the salt, vanilla, coconut emulsion (or extract) and heavy cream. Mix to combine, then add in the powdered sugar, with the mixer speed on low, about 1/2 cup at a time until it's all been added. If it needs a little more heavy cream, add in 2-4 more tablespoons if needed.
  • Flip the mixer on the highest speed at this point and let it lighten in texture for about 2 minutes.

Assembly

  • If you haven't toasted your coconut already, toast it up by spreading out unsweetened or sweetened coconut in a sheet pan in the oven for 5-10 minutes at 375, stirring occasionally. Let it cool before adding it to the cake.
  • On a cake turntable with a cardboard cake round, spread on a little buttercream, then place down the first cake layers. Spread on a layer of buttercream on top, then place on the next cake round.
  • Crumb coat the cake by applying a small thin layer of buttercream, then freeze the cake for 5 minutes to set.
  • Beat out any buttercream air bubbles by rigorously stirring the buttercream with a wooden spoon, then spread the buttercream on the cake. Add a swirl on top with an offset icing spatula, then use a cake scraper on the sides for even sides.
  • Place the frosted cake onto a cookie sheet, then put the cookie sheet onto the cake stand. With your hand, gently apply the toasted coconut to the sides of the cake; letting the coconut fall onto the cookie sheet instead of the counter/floor. It should stick – repeat until the entire sides of the buttercream are covered in the toasted coconut. Enjoy!
Author: Mandy Merriman – Baking with Blondie