When spring rolls around, I crave a few things: fruity desserts and quick foods that get me out of the kitchen to the great outdoors! This Easy Pineapple Coconut Cake, is my favorite of all the springtime desserts we make.
It’s a doctored cake mix recipe, but if you don’t tell anyone you didn’t bake from scratch, I won’t. It can be our little secret!
Deal?
So, when making recipes using cake mix, I prefer cakes with pudding in the mix. They’re a little richer to start, making them taste even more homemade. As to this pineapple coconut cake, I like to bake it in a bundt cake pan. It’s such a delightful presentation, but you can make it in a 13X9 pan.
If you need a bundt cake pan, this is the one I use. It provides a gorgeous, even bake on all my bundt cakes, whether a doctored cake mix or a made from scratch cake.
I also use a bullet blender for this recipe to puree the pineapple. It’s one of my favorite kitchen tools — easy to use, easy to clean and small! (I use it for sooooo many things!)
Easy Pineapple Coconut Cake
Ingredients
- 1 yellow box cake mix
- 3 eggs
- ¼ cup oil
- ¾ cup pureed pineapple See NOTE below
- ½ cup rum light, dark, Malibu — your choice. You can substitute water
- ½ cup shredded coconut not toasted
- 1 cup toasted shredded coconut
- ½ cup pineapple juice
- confectioners sugar
Instructions
- Preheat oven to 375˚. Grease bundt pan with butter and cover edges with the ½ cup of coconut.
- Dump cake mix into a large mixing bowl.
- In medium size bowl, whisk eggs.
- Add oil, pureed pineapple, and rum to eggs. Mix together.
- Pour wet ingredients into cake mix. Stir ingredients together with spatula or large spoon until well combined.
- Pour cake mix into bundt pan, then “drop the pan” to level ingredients. I lift it about 2 inches off the counter and let go and repeat. That levels the thick batter to make more even baking.
- Bake 28-32 minutes until toothpick inserted in center is clean.
- Allow to cool ten minutes, then turn out to a cooling rack and allow to cool completely. Then, transfer cake to your serving plate.
- Make the pineapple drizzle by combining a ¼ cup of pineapple juice and confectioners sugar until you reach desired consistency. Adjust by adding pineapple juice a tablespoon at a time to make a good pouring consistency.
- Drizzle the glaze over the cake and then top with toasted coconut.
Notes
I hope you love this delicious springtime dessert as much as we do. It’s great for pot lucks, Mother’s Day, Easter and spring picnics!
Hi Karen, this looks yum, and best of all, easy! I just need a bit of clarification, though. 1/2 cup coconut? Flesh, water or milk? Thanks!
Great question, Edie. I updated the recipe. The coconut that goes into the cake is shredded coconut — sweetened or unsweetened. I prefer unsweetened coconut, but if I only have the sweetened stuff around, I use it. The coconut in the cake is not toasted because that just doesn’t feel right when you bite into the cake!