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Summer time cake recipes: Pineapple coconut cake

Fresh pineapple

This is a cake with tropical flavors of paradise. The cake is moist and the toppings are out of this world delicious!

This is a good cake that can be made a day or two ahead before serving to guests at a cook-out, party or family reunion.

Pineapple Coconut Cake


  • 1 pkg. yellow cake mix
  • 1 – 8 oz. cream cheese (softened)
  • 1 c. milk
  • 1 regular size pkg. instant vanilla pudding
  • 1 – 20 oz. can crushed pineapple (drained)
  • 3-1/2 oz. flaked coconut
  • 12 oz. container of whipped topping


Bake cake as directed on cake mix box in 2 – 9” x 13” cake pan.

While cake is cooling, mix together the cream cheese; add slowly 1 cup of milk. Beat in vanilla pudding. Spread mixture on the cooled cake. Spread pineapple over pudding, sprinkle with coconut. Spread whipped topping over the top. Refrigerate for 3 to 4 hours before serving.

Try: Easy Lemon Pound Cake

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