If you’re looking for a fruity, tropical flavored cake to make this summer then we’ve got the recipe for you! This pineapple coconut cake is sure to win everyone over with its light flavors, deliciously creamy frosting and tangy yet delicious filling. If you’re looking for a dessert to win everyone over this summer then this is the cake for you. The best part about making this cake is that it’s simple enough for a novice baker but its presentation and looks are professional enough to make everyone think you’re an expert baker! In fact we would even encourage first time bakers to try this cake without being intimidated. As long as you follow the directions step by step you’re sure to have a winner on your hands! In order to whip this beauty up here’s what you will need.
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 1/2 cups of softened butter
3 cups sugar
5 large eggs
1/2 cup of Sprite or 7Up (yes, we know it sounds weird but just trust us!)
3 cups cake flour, sifted (regular flour also works if you don’t have cake flour on hand)
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream Cheese Frosting (you can make your own or use the pre made ones found at any grocery store)
1 (6-ounce) package frozen flaked coconut, thawed
Begin by greasing either two or three 9×9 inch pans with butter or nonstick spray and preheat your oven to 350 degrees Fahrenheit.
Using a strainer drain your can of pineapple over a bowl. 1/2 of a cup of the juice will be used in the cake. 1/4 will be mixed into the cream cheese frosting and the crushed pineapple will be used for the filling. Set the pineapple aside.
Begin beating your butter at medium speed and gradually add in your sugar until light and fluffy. Now add in your eggs one at a time making sure to mix well after each egg is added.
Now comes the weird part but trust us, this is where the cake gets all of its unique flavor from! Add in 1/2 cup of pineapple juice to 1 cup of Sprite or 7Up and mix. Now begin by alternately adding flour and the soda mixture to the butter and eggs. Do it in even batches and mix after adding for the best results. Now pour your batter into your cake pans and bake for 20 – 25 minutes.
While your cake is baking, make your pineapple filling by combining the crushed pineapple with 2 cups of sugar, 1/4 cup cornstarch and 1 cup of water.
Combine the pineapple juice with your cream cheese frosting. When the cakes are cooled and out of the oven spread the pineapple filling in between the two cakes and on top of the cake. Use the cream cheese frosting for the sides of the cake and top with your coconut flakes. Voila, your cake is ready to be served!