Pineapple Coconut Cake
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The Recipe Rebel · by Ashley Fehr★ 5.0 (19)

Pineapple Coconut Cake

NUTRITION · PER SERVING50M COOK
CAL 36%·PRO 21%
CARBS 107G60% OF CAL
1G FIBER21G OTHER85G TOTAL SUGAR
FAT 30G38% OF CAL
14G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tropical three-layer cake with crushed pineapple and shredded coconut throughout, topped with creamy coconut cream cheese frosting. Bright and indulgent.

dessertamericanvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1½ cups granulated sugar ((300g))
  • ½ cup oil ((110g))
  • ½ cup sour cream ((135g))
  • 3 large eggs
  • ½ cup full fat canned coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2¼ cups all purpose flour ((295g) fluffed and levelled)
  • 1 cup crushed pineapple with juice
  • ¾ cup sweetened, shredded coconut
  • 1¼ cup crushed pineapple with juice
  • ¼ cup milk
  • 1 package vanilla instant pudding mix ((102g, 4 serving size))
  • 1 cup cream cheese (room temperature (250g/8oz))
  • ½ cup unsalted butter (room temperature)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar ((480g))
  • 1 pinch salt
PREP
30M
SODIUM
416MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.