This easy old fashioned coconut pineapple cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

OLD FASHIONED COCONUT PINEAPPLE CAKE

This easy old fashioned coconut pineapple cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients

Make sure all of the ingredients that are labeled as “room temperature” are ready prior to baking.
Butter and flour 3 cake pans. Set aside.
Drain a 20 ounce can of Crushed Pineapple reserve ¾ cup of juice for the cake batter. Set aside.
Cream Cheese Buttercream Frosting
In a large bowl blend the cream cheese and butter until creamy. Blend in the milk and coconut extract. Mix in the powdered sugar 1 cup at a time until smooth. Set aside.
Toast 2 cups of Sweetened Coconut in a dry skillet over medium heat just until the coconut turns very light brown in color about 4 to 6 minutes. Once done, place the coconut on a plate or large piece of parchment paper to cool.
In a medium size bowl whip the cold heavy cream until slightly stiff peaks form. Do not add sugar.
Whipped Coconut Pineapple Filling
Add and fold in ¾ Cup of Frosting to the whipped cream. Next fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Set aside.
Coconut Cake Layers
Preheat oven to 350 degrees F
Dry Ingredients: Sift the cake flour baking powder and salt into a large bowl. Set aside.
Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small pitcher or bowl.
In a large bowl using a hand mixer or stand mixer, mix the butter and sugar together until well blended and fluffy, about 3 or 4 minutes.
Add the egg whites 2 at a time until fully incorporated. Next blend in the vanilla and coconut extracts and sour cream. Stop and scrape down the sides of the bowl throughout the mixing process.
Add the dry and wet ingredients alternately starting and ending with the dry ingredients.
Divide the batter evenly into 3 prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick is inserted and comes out clean. Once done, allow the cake layers to stay in the pans for about 3 to 5 minutes then invert them onto cooling racks. Cool the layers completely. Note: Check the cake layers at the 25 minute mark. Sometimes they’re done in about 28 minutes.
Place the first layer right side up on a cake round or cake plate, and top with half of the Whipped Coconut Pineapple Filling. Spread it evenly leaving about 1 inch clear from the edge.
Place the second layer upside down. Add and evenly spread the other half of the Whipped Filling. Top with the final layer of cake.
Using an offset spatula spread a thin “crumb coat” layer of frosting over the entire cake. Go over the entire cake once more using all of the remaining frosting.
Finally coat the sides and top of the cake with the remaining toasted coconut.
Cut and enjoy!!

Tips for the Best OLD FASHIONED COCONUT PINEAPPLE CAKE

Pre-heat & Prep: Always gather all ingredients before cooking old fashioned coconut pineapple cake.
Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.