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You are here: Home / Recipes / 5 Ingredients or less / Grandma’s Coconut Pineapple Cake

Grandma’s Coconut Pineapple Cake

May 3, 2016 By Shannah Coe 32 Comments

My grandma is known for making an amazing pineapple coconut cake for all holidays and family events. Today I am sharing this easy and delicious coconut pineapple cake with you!

Nothing beats a tried and true family recipe! In the town I grew up in, my grandma is famous for this coconut pineapple cake. It is so easy to make but everyone will think you slaved in the kitchen all day making this impressive cake.

Grandma's Pineapple Coconut Cake

My grandma makes this cake for every holiday and every family function. If she is invited somewhere, the first question is always “can you make your delicious cake.” I swear this cake is what made my husband decide to marry me because it is that good. The best part is that is super simple to make. There is no way anyone would guess how easy it is or that you started with a boxed cake mix!

Coconut Pineapple Cake

This cake is the perfect dessert for BBQs, picnics and pretty much any occasion you can think of. People will literally be falling over each other to get some more. I speak from experience because I’ve seen it firsthand! 

Pineapple Coconut cake

coconut Cake

Grandma's Famous Coconut Pineapple Cake

What are your favorite cakes? Do you have one a family member is “famous” for making all the time?

If you make my Grandma’s coconut pineapple cake or any other recipe from the blog, I’d love to hear about it. Leave me a comment or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.

If you enjoyed Grandma’s Coconut Pineapple Cake, check out these:

  • Salted Caramel Praline Cheesecake
  • No Bake Turtle Cheesecake
  • Pig Pickin’ Cake
 

Essential Items for This Recipe:

  • 9-inch cake pans
  • Mixer
  • Wire Cooling Racks
  • Spoonula
Print
Coconut Pineapple Cake
Cuisine: Cake
Servings: 1
Ingredients
  • 1 box yellow cake mix
  • 1 20 oz can crushed pineapple
  • 8 oz cream cheese softened
  • 10 oz cool whip
  • 1 20 oz can crushed pineapple drained
  • 1 cup toasted coconut flakes
Instructions
  1. 1. Preheat oven to 325 degrees. Spray two 9-inch cake pans with nonstick cooking spray. Set aside.
  2. 2. In the bowl of a mixer, combine cake mix and 20 oz of undrained crushed pineapple. Mix on low for 1 minute and then medium for 2 minutes. Divide between prepared pans and bake for 20-25 minutes or until done. Let cool completely.
  3. 3. For the frosting, beat cream cheese until smooth. Fold in cool whip and drained, crushed pineapple. Spread icing on one cooled cake. Top with second cooled cake and spread icing on top. Sprinkle with toasted coconut flakes.
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Filed Under: 5 Ingredients or less, Cooking, Desserts, food, Recipes

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Comments

  1. Emily says

    May 5, 2016 at 1:25 pm

    I love all things coconut…and this looks tasty!

    Reply
    • Shannah Coe says

      May 5, 2016 at 2:45 pm

      Thanks! My husband is a huge coconut fan.

      Reply
  2. Angela @marathonsandmotivation.com says

    May 8, 2016 at 5:38 pm

    This looks fabulous! I would love for you to share it at the Sunday Fitness & Food Link-Up at: http://www.marathonsandmotivation.com

    Reply
  3. Ginger Wroot says

    May 9, 2016 at 1:15 am

    Yes, let’s definitely make this! Pinned, and can’t wait to try what looks like such an easy but oh, so lish cake. Thanks!
    –G
    http://gingerwroot.com

    Reply
  4. Leigh says

    May 10, 2016 at 10:18 am

    I love anything coconut but cake is my all time FAV! I can’t wait to try this recipe.

    Reply
  5. Audrey says

    May 14, 2016 at 1:58 pm

    I like that it looks “fancy” even though the decorating is simple to do. Thanks for sharing on Creative K Kids Tasty Tuesdays.

    Reply
  6. Margaret byrne says

    May 15, 2016 at 6:20 pm

    What is cool whip?

    Reply
    • Shannah Coe says

      May 15, 2016 at 9:30 pm

      Hi – It is a brand of whipped cream. You find it in the frozen food aisle by the desserts usually.

      Reply
  7. Carlee says

    May 17, 2016 at 9:54 pm

    That looks so good! I love pineapple and just love how tropical and lovely this looks. Thanks for sharing at Throwback Thursday!

    Reply
  8. Theresa @DearCreatives says

    May 18, 2016 at 1:42 am

    This looks so good. YUM! Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.

    Reply
  9. Frugal Hausfrau says

    May 18, 2016 at 2:10 am

    Shannah, this is just lovely and so perfect for summer! Your Grandma would be proud to see it featured here, I’m sure. Thanks for sharing on Throwback Thursday!

    Mollie

    Reply
  10. Jeanne Grunert says

    May 18, 2016 at 5:26 pm

    What a wonderful recipe. My mouth is watering just thinking about it. Thanks for sharing it! #HomeMattersParty

    Reply
  11. Dima says

    January 18, 2017 at 1:31 pm

    Thanks Shannah, I’m planning on making this tonight! Could you clarify, no eggs or oil or other ingredients that the cake mix asks for?

    Reply
    • Shannah Coe says

      January 18, 2017 at 9:51 pm

      Yes, that is correct 🙂

      Reply
  12. jan says

    May 5, 2017 at 6:48 pm

    Do you use pineapple that is unsweetened??

    Reply
    • Shannah Coe says

      May 5, 2017 at 9:22 pm

      The pineapple is the standard canned crushed pineapple in juice (not syrup). The coconut is unsweetened.

      Reply
  13. Jere says

    May 6, 2017 at 1:06 am

    If I substitute sugar-free cake mix, do you think it would be ok for diabetics

    Reply
    • Shannah Coe says

      May 6, 2017 at 2:26 pm

      Yes, I think that would be ok. The only sugar would then come from the pineapple which is just fruit based sugar. Obviously, it would depend on a person’s specific circumstances but you aren’t adding any sugar to the recipe for the cake.
      The frosting is where you might have an issue but I think they do make sugar free cool whip which could help.

      Reply
  14. Margaret Andersson says

    May 16, 2017 at 8:03 pm

    Can someone please let me know what ‘Cool Whip” is? I live in Australia and no one here knows what it is!!!! The cake looks SOOOOOO yummy i am excited to give it a try.

    TIA Marg

    Reply
    • Shannah Coe says

      May 16, 2017 at 9:12 pm

      Hi Marg – Thanks for your comment. Cool Whip is a brand of stabilized whipped cream found here in the US. Here is a great recipe to make your own: http://www.somethingswanky.com/homemade-cool-whip/

      Reply
  15. Sue Sykes says

    July 4, 2017 at 2:57 pm

    My only problem was in spraying the pans. I had awful luck getting cakes out of the pans! Think I’ll go back to grease/flour. BUT the cake was a hit at the BBQ !

    Reply
    • Shannah Coe says

      July 5, 2017 at 7:01 pm

      I always use the spray that has the flour in it. If that doesn’t work, you could also try a round of parchment paper in the bottom.

      Reply
  16. Leslie says

    August 29, 2017 at 10:25 am

    Can this be made in a 9×13 pan? Will it change the cooking time?

    Reply
    • Shannah Coe says

      August 29, 2017 at 10:34 am

      I have never baked it that way but I am sure you could! I think the baking time should be about the same but you would need to watch it to see. Sorry I can’t be of more assistance but I have only baked it as written.

      Reply
  17. Gloria says

    August 21, 2018 at 3:07 pm

    Is the cake baked according to the directions on the box, adding oil. eggs and than adding the pineapples. OR do you just add the pineapple to the cake mix?

    Reply
    • Shannah Coe says

      August 21, 2018 at 6:12 pm

      THe pineapples are used in place of the oil and eggs.

      Reply
  18. Jaime Haunslicke says

    September 30, 2018 at 12:13 pm

    Shannah. Am I understanding correctly, that there are no other ingredients besides the dry cake mix and crushed P.A. No eggs No oil. Luv , Luv, Luv Pineapple. The frosting sounds wonderful, anxious to make…

    Reply
    • Shannah Coe says

      September 30, 2018 at 9:02 pm

      Hi Jaime! Yes, you have that correct. The ingredients are cake mix and crushed pineapple. No eggs or oil are needed. The cake will be very moist 🙂

      Reply
  19. SAHAR OSMAN says

    March 21, 2019 at 12:16 am

    Hi,
    Can i make this pineapple coconut cake a night before dinner/party?

    Reply
    • Shannah Coe says

      March 30, 2019 at 10:49 am

      Yes, just keep it refrigerated.

      Reply
  20. Candy says

    July 30, 2021 at 1:29 pm

    Do you drain the crushed pineapple for the cake mix?

    Reply
    • Shannah Coe says

      August 8, 2021 at 8:29 pm

      Yes, you do drain the crushed pineapple.

      Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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