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Coconut Pineapple Cake with Cream Cheese Frosting

Make-ahead Coconut Pineapple Cake with Cream cheese Frosting is perfect for game days or picnics. Wilton’s Covered Baking Pan will keep you dessert fresh for days. See-through cover lets everyone get a sneak peek.

Difficulty: No Reviews



Ingredients

Makes

Cake serves 16.

Instructions:

Step 1

Preheat oven to 350°F. Grease and flour Wilton 9 x 13 in. Sheet Pan.

Step 2

Mix flour, baking soda, and salt. In a separate bowl, whisk oil, buttermilk, eggs and vanilla.

Step 3

Add sugar, pineapple and coconut; mix well. Stir in flour mixture. Pour into prepared pan.

Step 4

Bake on center rack for 30-35 minutes or until an inserted cake tester comes out clean. Cool.

Step 5

In a small bowl, combine all frosting ingredients. Beat until smooth. Spread over cooled cake. Garnish with toasted coconut if desired.

Step 6

To toast coconut, spread 1 1/2 cups coconut on a cookie sheet, toast in a preheated 350°F oven for 3-5 minutes.

Step 7

Watch closely; coconut burns easily. This amount of frosting (2 1/3 cups) will ice the top with a thin layer.

Step 8

Double amount of frosting if you wish to garnish with border or have a thicker layer of icing on cake.

Step 9

Pipe tip #10 bead border after adding toasted coconut.