Let The Tropical Flavors Of This Coconut Pineapple Cake Teleport You To Paradise

The cake in this resort was unlike any other I have ever tried, therefore when I got a little older and into cooking, I decided to give it a try.  Guys, you will not believe how unbelievably easy this is.  Simple, full of amazing flavors and totally delicious, this dessert is absolutely amazing! The presentation is gorgeous…so much so, that a young bride asked me to make it for her beach wedding reception! I gladly did and it was a hit!


Check out what our friends over at Rincon Cocina had to say about this:

“This coconut pineapple cake recipe is sure to please family and friends, with its surprising blend of flavors and a “secret” ingredient: lemon-lime soft drink.”

What?! That is the amazing secret flavor?! Yep!! It is absolutely awesome, too! It gives it the perfect tangy touch to a sweet cake.




1 (15 1/4-ounce) can Dole crushed pineapple in juice, undrained

1 1/2 cups Land O’ Lakes butter or margarine, softened

3 cups Domino sugar

5 large eggs

1/2 cup 7Up lemon-lime soft drink*

3 cup Gold Medal cake flour, sifted

1 teaspoon lemon extract

1 teaspoon vanilla extract

Pineapple Filling

Cream Cheese Frosting

1 (6-ounce) package frozen flaked coconut, thawed

Garnish: fresh mint sprig




Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.


Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.


Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.


Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.


Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.






Quick Tip: Always use 7Up instead of Sprite for this.

Thanks again to Rincon Cocina for this amazing recipe.


There is no direction for pineapple filling and cream cheese frosting. Can you give it. I would really like to make this cake don’t understand about filling and cream cheese no direction.

Recipe sounded good until the end where it became confusing without any direction on Pineapple filling and cream cheese frosting do you buy cream cheese frosting and add 1/4 cup of pineapple juice? what are we adding the crushed pineapple to for pineapple filling?

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