Coconut-Pineapple Cake With Cream Cheese Frosting

Recipe by PanNan
READY IN: 1hr 15mins




  • Grease three 9" round cake pans, and line bottoms with parchment paper.
  • Drain pineapple, reserving 3/4 cup juice.
  • Remove 1/4 cup of the juice for the Cream Cheese Frosting.
  • Reserve the pineapple for the Pineapple Filling.
  • Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine 1/2 cup reserved pineapple juice and 7-Up.
  • Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
  • Beat at low speed until blended after each addition.
  • Stir in extracts.
  • Pour 1/3 of batter into each of the prepared cake pans.
  • Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from pans immediately; cool on wire racks.
  • Meanwhile make Pineapple Filling.
  • Stir together sugar and cornstarch in a saucepan.
  • Stir in pineapple and water.
  • Cook over low heat, stirring occasionally, 15 minutes or until very thick.
  • Cool.
  • When cake is cool, make Cream Cheese Frosting.
  • Beat butter and cream cheese at medium speed with an electric mixer until blended.
  • Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
  • When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
  • Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
  • Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.