Best Pineapple Coconut Cake Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
12 Servings
Ingredients
  • 1 (16.25-ounce) box white cake mix
  • 1 ¼ cups water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 2 ½ teaspoons coconut extract, divided
  • 1 cup pineapple preserves
  • kosher salt, to taste
  • 1 stick unsalted butter, room temperature
  • ½ cup canned unsweetened coconut milk
  • 2 teaspoons vanilla extract
  • 4 cups confectioner's sugar
  • 1 cup sweetened, shredded coconut
Directions
  1. Preheat oven to 350 F, and grease and flour two 8-inch round cake pans. Set aside.
  2. In a medium-sized bowl, add the cake mix.
  3. In a small bowl or measuring cup, combine water, vegetable oil, eggs, and 1½ teaspoons of coconut extract, and whisk to combine.
  4. Add the wet ingredients to the cake mix, and mix at medium speed with a hand mixer (or by hand, vigorously with a fork) for 2 minutes until the batter is smooth and well combined.
  5. Divide the batter evenly between the two cake pans, and bake for 23 to 35 minutes per the box's instructions. The cake is done when a toothpick inserted comes out clean.
  6. Meanwhile, in a small bowl, combine the pineapple preserves, optional lemon zest, and a dash of salt. Whisk until combined and set aside.
  7. In a stand mixer or large mixing bowl, add the butter, coconut milk, vanilla extract, 1 teaspoon of coconut extract, and a dash of salt.
  8. Using the paddle attachment (or a hand mixer), mix on low speed to combine the ingredients. Once the mixture is just combined, turn up the mixer to medium-high speed and mix for 1 minute until smooth and creamed.
  9. With the mixer off, add the confectioner's sugar. On low speed, mix the sugar until it's incorporated. Turn the mixer up to medium-high and beat for about 2 to 3 minutes, until light and fluffy. Set aside.
  10. Once the cakes are done baking, remove them from the oven and allow them to sit in the pans and cool for 10 minutes.
  11. Loosen the cakes around the side with a butter knife, and flip them out of the pans onto a cooling rack. Allow the cakes to finish cooling completely, about 20 to 30 more minutes.
  12. After the cakes have cooled completely, use a serrated knife to level off the tops of both cakes so that they are completely flat.
  13. Transfer the frosting into a pastry bag and pipe a dab of frosting on the surface that you'll be frosting your cake on (such as a cake circle or lazy Susan) to keep your cake from sliding.
  14. Grab one of the cake layers and place it on top of the icing dab, flat side down, crumb side up.
  15. Using your piping bag, pipe a thick and high border of frosting around the inner edge of the cake layer. This will create a border to hold the pineapple preserves in place. Make sure the frosting is thick with no gaps for the preserves to escape.
  16. Spoon the preserves into the center of the cake. Pipe more frosting to securely trap in the preserves if needed.
  17. Place the second cake layer on top of your icing and pineapple, flat side up, crumb side facing the pineapple filling.
  18. Pipe icing all around the edges and top of the cake. Use an offset spatula to distribute and smooth out the icing around the cake's sides and top. Make sure all the layers are evenly coated.
  19. Once the cake is completely iced, gently press the shredded coconut on to the sides of the cake. Redistribute any coconut that falls off during the process. Coat the entire top and sides of the cake with the coconut.
  20. Slice the cake, transfer to serving plates, and enjoy.