Coconut Pineapple Cake - Jaseyscrazydaisy

Total Time
Prep 5 mins
Cook 40 mins

I found this on Jasey's Crazy Daisy Blog....glad I did. This is a terrific cake that is super moist and doesn't call for vegetable oil but, coconut milk. This stored in the fridge and frosted with the whipped cream frosting lasted a whole week without the frosting separating or becoming soggy. At no point was this a soggy cake. Definately give this one a try!!

Ingredients Nutrition


  1. Prepare pans. If using two 9 inch cicle pans grease them, add a layer of traced parchment paper, then grease and flour. If using a 9x13 inch pan, spray the bottom with cooking spray.
  2. In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans.
  3. Bake as directed per pan size on box. Don't overbake.
  4. Cool 15 minutes.
  5. While cake is cooling add enough milk to reserved pineapple juice to make 1 1/2 cups.
  6. Combine pineapple milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute.
  7. Poke holes into cake using a fork, straw, or even a kabob stick.
  8. Carefully spoon evenly over warm cake allowing liquid to soak into holes.
  9. Put cake into the fridge to cool completely.
  10. Frosting:.
  11. Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that it sticks to the sides of the cake. You can also spread a little of this prepared cream between layers.
  12. Frost cake with prepared whipped cream. Cover cake with remining coconut.
  13. Keep and store in refrigerator until ready to serve.