Coconut Pineapple Cake

Oh my- this cake is delicious! I normally don't take desserts that involve zero amounts of chocolate seriously... but this Coconut Pineapple Cake has me reconsidering. First of all- it's refrigerated. So coming in from a hot, sunny day to a cold, refreshing cake is wonderful in itself. Secondly- the fruit is surprisingly subtle. The pineapple blends really nice with the yellow cake. And finally, it's soooooo easy to make! Which makes me like it even more :)

I saw my husband's aunt post the recipe from Texas Recipes on facebook. They call it Pina Colada Cake- but it's the same thing. The recipe is below:


1 yellow cake mix 
1 LARGE can crushed pineapple, drained 
2-14 oz. cans sweetened condensed milk 
8 oz. Whipped Topping 
2/3 cup coconut 

Prepare cake mix as directed on the back of package. Mix 1/2 can of pineapple into batter. Bake according to package directions. With a fork, poke holes in warm cake at 1-inch intervals. Pour sweetened condensed milk evenly over cake. 

 Allow cake to cool. (I accidentally skipped this step but it still turned out delicious)

 Spread whipped topping over the cake. Sprinkle with remaining pineapple and coconut. Refrigerate. And enjoy!!


  1. Looks delicious! My nana always makes a pineapple upside down cake for family events, and I really need to get her recipe too!

  2. Recipes passed down through family are usually the best!


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