Gooey Coconut Pineapple Butter Cake
Gooey Coconut Pineapple Butter Cake is a moist, delicious cake and no need for frosting. Easy cake starting with a cake mix and with cream cheese too!
This gooey Coconut Pineapple Butter cake starts out using a cake mix !
This cake consists of two layers really. Cake on the bottom (almost like a pie crust) and the gooey filling/topping on top. But somehow, it forms one delicious taste treat.
See the dark top ? Not burnt, it is due to all the Icing Sugar (Powdered Sugar) used in this recipe.
Somehow the Sugar forms that paper thin layer, which actually feels like paper, but tastes amazing. I like to pick off those parts and eat it first ! (but I think that’s only me!).
The first time I baked the cake, I almost could not believe how simple this recipe is.
Therefore, I did not expect the final outcome to be so amazing … soooo gooey, sweet with a slight tart taste of the pineapple.
It is now a family favorite and frequently on request for dessert.
There is no need for icing or anything like that. After tasting how sweet (and moist) this cake is, I decided to serve it with only a drizzle of not-too-sweet thin Custard.
Started serving the cake this way from the first time and I can not imagine serving it any differently.
And should you have any leftovers – the longer it stands, the better it gets !
More Cake recipes you might like:
- Magic Chocolate Custard Cake
- Amarula Chocolate Caramel Cake
- Gooey Coconut PEACH Butter Cake
- Decadent Chocolate Cake
- Divine Coconut Cake
Gooey Coconut Pineapple Butter Cake
Gooey Coconut Pineapple Butter Cake
Ingredients
BOTTOM:
- 1 Box Vanilla Cake Mix or similar i.e. yellow cake mix
- 1 extra-large Egg
- ½ cup Unsalted Butter melted
TOPPING:
- 250 g Cream Cheese plain, softened
- 2 extra-large Eggs
- 1 teaspoon Vanilla Essence
- 5 cups Icing Sugar Powdered Sugar
- ½ cup Unsalted Butter melted
- 1 cup Desiccated Coconut
- 1 can Crushed Pineapple, (do not drain) 440 grams / 13.5 oz
Instructions
- BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
- Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
- TOPPING:Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
- Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
- Fold in the Pineapple – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
- The cake is ready when browned – a tester should come out a little sticky – that’s fine
- Remove from the oven and let cool completely in the oven dish before cutting into servings
Notes
- This cake is very sweet and moist - I recommend only a drizzle of not-too-sweet custard (or unsweetened whipped cream) drizzled over the cake
Hi. This recipe looks so yummy.
Can you tell me the recipe you use for your custard?
Hi Tara, I use ready to use cartons mostly. It is just the perfect thickness and also not too sweet
Such a lovely cake. Can you share your recipe for the custard?
I was thinking of adding pecans to this, would you add the pecans when cake is almost done or let it bake the whole time with the pecans ?
You could add pecans either way, Laurie, if added from the start the pecans would distribute through out the cake, and if you decide to add them when almost done, the pecans would mostly be higher up in the cake
If the cake is browned but is moving like a pool of liquid is this normal? The recipe said not to drain the pineapple but I feel like there was WAY too much juice and made the batter runny. I don’t understand how this happened?
Rachel, no that is not normal. I do sometimes need to bake the cake a little longer (I then cover with aluminum foil). But the batter is not that runny (did you use the correct size tin pineapple?)
Can I use coconut extract/essence ilo vanilla?
Hi Sarah, yes you can as it is really all about your taste preference when using an essence. (Be sure to use essence and not extract as extract is much stronger)
I make a raw apple cake with a rum/butter sauce for topping. Would that work in place of the custard? Sounds delicious!
There is actually no need for any topping, Debbie. We only prefer the custard to break the sweetness of the cake 🙂 If your sauce does not take too long to make, taste the cake first, then decide whether you really want/need a sauce or topping
Awesome
Are you aware that is you print, the instructions will not print?
Hi Marci, thank you so much for bringing this to my attention ! I have been in contact with the technical team and hopefully it will be fixed soon. My apologies again
All fixed and ready for full printing !
Do you have a recipe for a not too sweet custard?
Try this recipe for homemade custard :
1/4 cup Custard Powder
2 1/2 cups Milk
1 tablespoon Caster Sugar (Superfine Sugar)
1.) Combine the Custard Powder with 1/4 cup Milk in a small bowl – stir until smooth
2.) Meanwhile heat the remaining Milk over medium heat, pour in the Custard mixture and the Sugar – stir continuously until the Milk starts to boil and thicken – stir another minute, remove from heat and use as you prefer
(If you are looking for a thinner custard, use 3/4 of the Custard as above)
Hi there, this cake sounds wonderful except for the coconut. Can I just leave it out? Or do you have any recommendations for a substitute? Thanks so much for sharing!
Rosemarie, I honestly have never left out the coconut. Maybe try a little less, half a cup ?
Just made this with just 3 cups of powdered sugar…gonna see how it turns out
Hi Brian, please let us know how sweet (or not) the cake turns out according to your taste, as other readers might be interested as well 🙂 Thank you for leaving a comment !
@Linda Nortje, do you actually need to cake mix one for bottom and then One for origami cake ? I guess I’m not quite understanding
Christy, yes you would make two mixtures – one for the bottom, then the top, but only bake once
@Brian, I was thinking of doing the sane. How did it turn out?
I was just wonder if a thin Lemon Pudding would work as a sauce over this cake?
It could very well work, as long as the sauce is not too sweet (the cake is very sweet!). My husband enjoys the cake without any sauce 🙂
What brand of custard did you buy at the grocery?
Fran, I only use Ultra Mel ready-made as it is not too sweet (South-Africa)
What if you can’t find it. I live in the Upper Peinsu la of Michigan and I can’t find it or and custard in a package or can.
Nancy, whipped cream would work just as well. I only drizzle someting over to break the very sweetness of the cake
Would it make a difference in the outcome if I use less icing sugar .. say 3 cups instead of 5 which sounds way too sweet for me
It is a very sweet cake indeed, Susan ? I have had readers using less icing sugar and they were happy with the end result (please let us know if you try the cake with less and how you find it? )
Just want to say a massive THANK YOU Linda for this recipe. I’ve only just finished making it, it’s still sitting in the baking dish cooling and it’s almost all gone, the family have attacked it. Maybe next time I’ll manage a photo. I’ve got to quote my son ‘this is too delicious’ !
Many thanks, I’ll look out for more of your recipes, please keep them coming.
I am glad you enjoyed the cake ! We also finish it off in no time at all 🙂 Thank you for visiting With A Blast !
Please add ingredients and directions for custard drizzle as suggested
Brenda, the easiest is to buy store-bought (it is not too sweet) and drizzle over to taste
Does coconut have to be dessicated
Julie, I have always only used desiccated coconut as it has a finer texture than shredded and keeps the cake together quite well.
This says something about custard to drizzle over the top? I don’t see how you make the custard?
Amy, in the post I mention that the cake is sweet and moist (which means you can serve as is), but that I decided to serve with a drizzle of not-too-sweet custard (I use store bought, but any homemade custard will do as well). This is optional and not part of the recipe 🙂
Looks so yummy and easy! Stopping by from pin me 🙂
Hi Linda,
That cake looks awesome! Hope you are having a fantastic weekend and thank you so much for sharing with Full Plate Thursday!
Miz Helen
Wow! This looks good! I've never heard of Coconut Pineapple Butter Cake but it sounds like a winner. I normally make the usual cakes and I think it's time to try something new.
Sharon
Make It Or Fix It Yourself
Linda, can I just say – yum? It might be 6:00 am here but I want a piece now! 🙂 Thanks so much for joining us and sharing at Best of the Weekend! Pinning! Have a happy day and a wonderful weekend!
Oh my goodness, this looks amazing. Thanks for sharing.
Blessings,
Patti
Let's make a deal…you send me some of this gooey cake and I'll send you some candy corn!!
I need cake tonight send me some wont you! I hate bakery cakes and this looks so good
Linda, this cake looks so yummy! Cakes with sweet pudding like centers are so delicious! Deb@ Kneaded Creations
Sounds delicious and easy to make. Thanks for sharing.