Pineapple Coconut WASC


I looked high and low for a flexible recipe for stacking and carving. Thanks to Macsmom’s Orange Dreamsicle Cake. I was inspired to play around with some ingredients for this Pineapple Coconut cake.

I look forward to your input!


  • 2 Boxes Pineapple Cake Mix
  • 2 Small Boxes of Coconut Cream Pudding Mix
  • 2 Cups All-purpose Flour
  • 1 3/4 Cups Granulated Sugar
  • 1 1/2 Teaspoon Salt
  • 8 Eggs
  • 2 Pina Colada Frozen Concentrate -Thawed (Should be 2 cans)
  • 2/3 Cups Coconut Milk
  • 1/4 Cup Vegetable Oil
  • 2 Cups Sour Cream
  • 1 Tablespoon Coconut Extract
  • 1/2 to 1 cup Shredded Coconut (To your preference – Less if needing to carve detailed work)


    1. Preheat oven to 325
    2. Sift together or mix with mixer on medium low for a minute or 2
    3. Add remaining ingredients (except shredded coconut)
    4. Mix on low for 30 seconds
    5. Scrape down sides of bowl to incorporate ingredients
    6. Mix on medium for 2 minutes
    7. Fold in shredded coconut

About the author cinori

27 Responses to “Pineapple Coconut WASC”

  1. Sorry, i’m not sure on bake time, because im always making in different sized pans!

    I’m glad you enjoyed it! Pineapple cake mix can be tough to find at times, but white cake works well in a pinch!

  2. I made this recipe exactly as it is written here. It is an amazing tasting cake, but it is SUPER sweet! Nonetheless, I filled it with a pineapple filling (curd-type filling) and frosted with rum coconut buttercream. I think my husband must’ve died and gone to heaven when he tasted it. LOVED IT!! I am making it as the bottom layer of a 3-tier cake and it will be covered with fondant. This is my first time for tiers, fondant AND this flavor of cake. It is a luau themed party. Should be a big hit. Thanks for sharing the recipe. I may try it again but cut down on the amount of sugar added. Oh, I made 2 10-inch layers, 2 6-inch layers and a couple of cupcakes. It cooked up very nicely, but took a very long time. I think each layer took 55 minutes or more. Thanks again! (this is my first post on CC)

  3. This sounds fantastic. I’m also having a luau themed bday party for my daughter and making a 3 tiered cake…6, 8 and 10 inch round do you suggest doubling this. I am also considering making the 8 inch a dummy cake. Thanks for any input.

  4. I’m thinking of making this cake and covering with fondant. Will this cake hold it’s shape and not fall apart? What is the texture of the cake ?
    thank you

  5. I usually make scratch cakes but I have an order for a pina colada stacked cake for next month and I haven’t been able to get the right combo …so I’m going to just go with a WASC and this sounds amazing. The only frozen Pina Colada concentrate I can find is a Bacardi Mixer in a 10 oz size. Is that the size you recommend?

  6. I finally made this cake exactly as set forth in the recipe. It tastes wonderful and the aroma is outstanding. It is a dense cake and should hold up well under fondant and carving. It has a pound cake like texture and I’m use to a lighter, airier texture but the firmness is very appealing as I made a 14 inch square cake and the added structure is actually a plus.

  7. Does anyone have any idea what can be substituted for the pina colada mix? Can’t get it close to us and don’t want to drive 30 mi to get ti…thanks!

  8. Sewsweet2, it looks like this recipe has already been altered for the smaller cake mixes. The original WASC recipe used 2 cups sugar, the altered version uses 1 3/4 cup sugar, but leaves everything else the same.

  9. Rum Buttercream Frosting

    1/2 cup (1 stick) butter, softened
    1 (16-ounce) 10x powdered sugar
    3 tablespoons rum
    3 tablespoons milk
    1 teaspoon vanilla extract

    Beat butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add rum, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar.

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