Coconut Pineapple Cake

This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible!

Servings: 8 people

for the cake:
  • 2 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 tsp coconut or vanilla extract

for the frosting:
  • 20 oz can crushed pineapple
  • 3.9 oz box vanilla instant pudding mix
  • 1 tub whipped topping like Cool Whip
  • toasted coconut for garnish optional

to make the cake:
  1. Preheat your oven to 350 degrees.
  2. Grease and flour a 9" x 13" baking pan.
  3. In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract.
  4. The batter should be smooth and thick.
  5. Place the batter into prepared baking pan.
  6. Bake 28 - 32 minutes, until the top is golden brown and the toothpick inserted in the center of the cake comes out clean.
  7. Cool before frosting.

to make the frosting:
  1. Drain pineapple from juice, reserving the juice in a small bowl. Squeeze out as much liquid as possible.
  2. In a large mixing bowl, whisk together reserved pineapple juice and pudding mix. Whisk until thickened. Add pineapple and stir well. Add whipped topping and fold in gently.
  3. Spread frosting over cooled cake.
  4. Chill cake in fridge until ready to serve.

For full information kindly visit crunchycreamysweet.com.

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