Tropical Coconut Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1/2 cup of vegetable oil
02 -
1 pack of yellow cake mix (store-bought or homemade)
03 -
3 large eggs, whisked
04 -
1 teaspoon of vanilla
05 -
1/2 cup of coconut flakes, unsweetened
06 -
1 can of crushed pineapple (20 oz), drained well
→ Frosting Ingredients
07 -
2 cups powdered sugar (confectioner’s sugar)
08 -
8 ounces softened cream cheese
09 -
2 tablespoons of milk or heavy cream (adjust as needed)
10 -
1/2 cup of unsalted butter, softened
11 -
1 teaspoon of vanilla extract
→ Optional Toppings
12 -
Pineapple pieces
13 -
Toasted shredded coconut
14 -
Cherries (maraschino)
# Instructions:
01 -
Set your oven to 350°F (175°C) and get your 9×13 baking pan ready by greasing and adding a flour layer. Mix pineapple (drained), coconut flakes, and cake mix in one bowl. Then add the oil, eggs, and vanilla, stirring until smooth. Level it in the pan. Bake for 30-35 minutes, checking with a toothpick—it should come out free of batter when done. Let it cool in the pan fully before moving forward.
02 -
Combine the butter and cream cheese in a bowl and whip until fluffy. Slowly add the powdered sugar while mixing. Toss in vanilla and keep blending. If it turns out a bit too solid, add milk or cream (a spoonful at a time) to adjust the texture.
03 -
Once cooled, spread the frosting onto the cake, making sure it’s even. Sprinkle toasted coconut and place cherries or pineapple chunks on top, if using.
04 -
Cut the cake into squares and serve. It’s a sweet tropical treat!
# Notes:
01 -
Fresh pineapple works great too—just press out extra liquid before mixing it in.
02 -
For toasted coconut, lightly bake shredded coconut on a sheet at 350°F (175°C) for 5-10 minutes, stirring so it browns evenly.
03 -
You can make this ahead and keep it chilled in your fridge for 2-3 days.