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


neptunebljc Says... 18 Jun 2011 , 3:47pm

how long do you bake it for??

neptunebljc Says... 19 Jun 2011 , 8:47am

Btw, I made it and it taste AMAZING!! So much flavour ( I didnt use Pineapple cake mix though, I couldnt find any)

CiNoRi Says... 19 Jun 2011 , 9:23am

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!

MareOfAvon Says... 22 Jun 2011 , 12:43pm

What is the serving size on a batch this big? What size pan(s) for this recipe, please?

cup cakes Says... 22 Jun 2011 , 5:34pm

where can I find coconut cream pudding mix? very unusual name to me, target, walmart, regular grocery stores??

Lilriv Says... 28 Jun 2011 , 7:38pm

Hafeela, I found coconut cream pudding mix at Walmart here in NC. HTH

Billiegirl Says... 9 Jul 2011 , 6:02am

What size cake does this make?

gatorcandi Says... 12 Jul 2011 , 7:42pm

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)

Jenn007 Says... 18 Jul 2011 , 7:56am

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.

SPODN Says... 19 Jul 2011 , 5:08pm

I am going to try to half this recipe tomorrow, a little too big a batch for my needs right now. What does WASC stand for?

NancysCakesandBeyond Says... 20 Jul 2011 , 7:51pm

@Spodn WASC stands for White Almond Sour Cream Cake and you can just half this recipe and it will work just great!

machnumber Says... 31 Jul 2011 , 1:17pm

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

Crazboutcakes Says... 9 Aug 2011 , 5:35pm

I was wondering if you could share your rum coconut buttercream icing :)

southerncross Says... 16 Aug 2011 , 7:14pm

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?

southerncross Says... 28 Aug 2011 , 5:51pm

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.

SugarMama1975 Says... 8 May 2012 , 8:44am

Very good with coconut-rum buttercream! I made 10 dozen mini cupcakes with this recipe...All of my customers loved them!

Walkinmomma Says... 6 Jul 2012 , 7:54am

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!

Walkinmomma Says... 6 Jul 2012 , 10:59am

What size cans of pina colada mix did you use-our local store carries 40 Oz. size and that surely seems like a lot of liquid!

sjlilley Says... 13 Jul 2012 , 4:43pm

Try asking at a large liquor store for the bacardi's pina colada concentrate. HTH

JerseyGirl75 Says... 25 Jul 2012 , 6:10am

Does anyone know how many cupcakes this will make?

sewsweet2 Says... 23 Apr 2014 , 10:28am

This recipe was posted almost 3 years ago. Has anyone tried it lately with the cake mixes have been reduced in size? Just wondering how it will work with 4 ounces less cake mix in the recipe.

kaypettit Says... 23 Apr 2014 , 11:17am

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.

GrumpysLolita Says... 23 Apr 2014 , 11:29pm

was the rum buttercream recipe ever added to this post?

Sarsom Says... 28 Apr 2014 , 11:27am

I would also like the recipe for the rum buttercreme!

caferock05 Says... 30 Apr 2014 , 9:51pm

I can't wait to try it!!!

jenxspirit Says... 1 May 2014 , 6:16pm

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.

Overboard Says... 1 May 2014 , 11:07pm

What does WASC stand for?

blwilley Says... 25 Mar 2015 , 7:34pm

WASC stands for White Almond Sour Cream Cake and you can just half this recipe and it will work just great
Read more at http://www.cakecentral.com/recipe/17974/pineapple-coconut-wasc#kIgHrDcRdo1iiXOF.99
WASC stands for White Almond Sour Cream Cake and you can just half this recipe and it will work just great
Read more at http://www.cakecentral.com/recipe/17974/pineapple-coconut-wasc#kIgHrDcRdo1iiXOF.99

White Almond Sour Cream

NanaAngels Says... 25 Mar 2015 , 7:53pm

Instead of all purpose flour I use cake flour which makes the cake lighter and not quite so dense.  It still stacks wonderfully too.

yayabakes Says... 14 Apr 2015 , 4:40pm

I know this post is quite old but I wanted to share that I made this cake this weekend and it was FANTASTIC.  My only modifications were that I couldn't find piña colada concentrate so I used 100% pineapple juice concentrate and I omitted the flaked coconut because I made a coconut cream filling that had small flakes in it.  I had several people at the party tell me it was the best cake they've ever had.  Thank you for posting this amazing recipe OP! :)

Login To Leave A Comment