Coconut Cream Cake and pineapple filling

I made this cake as an experiment and it turned out incrediable, I now make it any chance I get. It is super light and fluffy and tastes great with the pineapple filling and coconut flavored buttercream! Hope you enjoy it!

Coconut Cream Cake and pineapple filling


  • Cake:
  • 1 box coconut cake (any brand)
  • Oil,water and eggs called for on box
  • 1 egg
  • 1 cup vanilla yogurt
  • 1 cup sugar
  • 1 cup flour
  • 1 box coconut cream instant pudding
  • 2 tsp coconut extract
  • 2/3 cup flaked coconut,toasted
  • Filling:

  • 1 lrg can crushed pineapple
  • 1 cup sugar
  • cornstarch and water mixture for thickening


  1. Cake:
  2. Combine all ingrediants and mix for 2 mins. Bake in greased pans at 325 degrees for 40-50 mins, or until toothpick comes out clean.Cool in pans 10 mins and turn out to cool completely
  3. Filling:
  4. Combine crushed pineapple and sugar in medium saucepan. Bring to a boil over medium low heat and simmer, 20 mins. Thicken with cornstarch and water mixture. Cool completely before filling cake.

Comments (3)


This cake was way to sweet for me. I even cut the 1 cup of sugar to 1/2 cup of sugar. I'm afraid with the added filling and icing this cake would be too much to bear. Sorry, I really wanted to like this cake.

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