The Best Coconut Pineapple Cake
Soft Pineapple Cake layers frosted in a delicious Coconut Buttercream and covered with toasted coconut.
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!