Coconut and Pineapple Cake
This coconut and pineapple recipe was given to me from my mother in law. It was also passed onto her by a friend. Originally it was called Mexican cake.
She brought it with her up to NJ for one of her visits for us to try. It was really good so I had to give it a go. She tweak the recipe to make it healthier and I tweak it even further :-).
It is really good I must say and super easy to whip together. It is going to be one of my regular cakes not only because is super yummy but also because it is extremely simple to make.
When decorating the cake, you can toast the coconut chips in the oven before decorating the cake, it probably looks better, maybe I will do it next time. I hope you try this cake and if you do let me know what you think.
Enjoy!!
PrintCoconut and Pineapple Cake
Miryam's original recipe
Yield: 8-10 servings
Ingredients:
For an improved healthier recipe click here!!
1 cup of sugar, I use 3/4 cups
1 20 oz can of crushed pineapples with it’s own juice
2 teaspoons baking soda
1 teaspoon baking powder
1 cup of unsweetened shredded coconut
1 cup chopped walnuts or pecans
2 eggs
1 tablespoon of coconut extract, I am sure you could also use coconut liquor
Frosting
1 1/2 packages of 1/3 less fat cream cheese at room temperature
2 1/3 cups of powdered sugar, I use 1 3/4 cups
1 tablespoon coconut extract
1 cup coconut chips to decorate cake, you can also use chopped nuts instead to decorate
Directions:
Preheat oven to 350 F. Greased a springform pan and dust with flour half way up the sides as well. In a bowl mix pineapple with juice, sugar and eggs.
Add shredded coconut then flour, baking powder and baking soda. Add chopped walnuts. Bake for 40-50 minutes. Cool in pan for about 20 minutes and remove from pan. Cool completely before frosting.
For the frosting mix ingredients. You may add more sugar if you want the icing to be thicker. Frost cake and decorate with coconut chips.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
This cake is excellent. I searched the internet for a healthy/low fat/made with whole wheat flour cake and I’m so thankful I found your blog. Your recipes are perfect for me. I love that the recipe includes a can of crushed pineapple. So delicious. Thank you!
This cake is excellent. I searched the internet for a healthy/low fat/made with whole wheat flour cake and I’m so thankful I found your blog. Your recipes are perfect for me. I love that the recipe includes a can of crushed pineapple. So delicious. Thank you!
Thanks Jenna, I am glad you like it, we love it as well :-)
hi! i found this recipe today and thought about taking it to my mom’s for thanksgiving. it sounds great. if i can’t find extract, what do you mean by coconut liquor? like coconut rum? thanks!
Dragon fly, yes you coulds use the rum but maybe you have to increase the amount. Either way it should work, thanks for visiting my blog
Have fun on thanksgiving
This is still one of my favorites!!In fact, I’m making it today so I had to come by and print the recipe again. :)
Patti,
thanks. I need to make it again and update the pictures. They are so old :-)
Thank you soooooo much for posting this recipe. Ive been looking for this recipe for the last 20 years since I lost my version of it many years ago. Most “fruit salad cake” recipes use water and shortening/oil, or ratio too much sugar. This is the real thing!! In fact it is also yummy if you add in 1 teaspoon of ground cinnamon powder and a 1/2 teaspoon of ground nutmeg powder.
You are welcome. I am glad you were able to get something similar with this recipe :-)