Pineapple Coconut Macaroon Cake Recipe
A three ingredient cake that tastes like gourmet!
So I’m a HUGE coconut macaroon fan! Well, actually I’m just a HUGE coconut fan….especially with the season change….it makes me dream of being on a tropical island far far away sipping frozen drinks with the warm breeze blowing while I gently sway in a hammock by the sea. Oh wow….okay….back to reality….although didn’t you love that mini vacay too?! And what goes better with coconut than pineapple? I’ll tell you what…….NOTHING!! It’s like the PERFECT tropical combo!
So I was making some Simple 2-Ingredient Pineapple Cake the other night and decided to do some experimenting….at first I was thinking about drizzling some chocolate on it….but I wasn’t in a chocolate mood….seriously weird for me. Then I thought about adding strawberries but decided those may get soggy in the baking process. I went through an array of ideas…..caramel, blueberries, honey, graham crackers, etc, etc, etc. But then the genius came……Coconut! And let me tell you….I was not expecting the coconut to form a completely new cake but it did. And it was superb…it was better than superb….it was a tropical oasis…at least when I took a slice out on the porch and closed my eyes and dreamed the breeze was from the ocean (can you tell I’m wanting a vacation?!). Anyway, this cake was fantastic and it tasted completely different than the 2-Ingredient Pineapple Cake…it was denser and a little crispier on the outside but more moist on the inside….it was literally like I made a giant coconut macaroon and added in a little pineapple…..cake heaven!!
Now, there are a few extra steps that you have to take to make sure that this cake comes out correctly. It’s only 3 ingredients which is GREAT and you can keep them on hand at all times without worrying about them going bad quickly….but it does require a little extra TLC in the baking department.
1 Can Crushed Pineapple (8 oz)
1 Pkg Angel Food Cake
1 Cup Shredded Coconut
Crisco and sugar to coat the pan.
Preheat oven to 400 degrees.
Take shortening (Crisco) and use a napkin to coat the inside of the pan with the shortening.
Generously sprinkle white granulated sugar in the pan and completely coat.
Mix together (in a REALLY LARGE mixing bowl- like 3 times the size you think you need– this stuff GROWS) can of crushed pineapple and cake mix.
To get your cake fluffy whip the ingredients for about 3 minutes….there will be lots of air bubbles and the mixture will have grown a LOT!
Pour cake into cake pan until 2/3 full. You’ll probably have enough mix to also make a smaller cake too.
Sprinkle shredded coconut on top of cake mixture and place in oven.
Bake at 400 degrees for 20 minutes.
Reduce heat to 300 degrees and bake an additional 20 minutes.
Turn oven off.
Once oven has cooled remove your cake. This is very important to make sure it doesn’t fall.
Flip cake over onto cake plate and serve.
- 1 Can Crushed Pineapple (8 oz)
- 1 Pkg Angel Food Cake
- 1 Cup Shredded Coconut
- Crisco and sugar to coat the pan.
- Preheat oven to 400 degrees.
- Take shortening (Crisco) and use a napkin to coat the inside of the pan with the shortening.
- Generously sprinkle white granulated sugar in the pan and completely coat.
- Mix together (in a REALLY LARGE mixing bowl- like 3 times the size you think you need– this stuff GROWS) can of crushed pineapple and cake mix.
- To get your cake fluffy whip the ingredients for about 3 minutes….there will be lots of air bubbles and the mixture will have grown a LOT!
- Pour cake into cake pan until 2/3 full. You’ll probably have enough mix to also make a smaller cake too.
- Sprinkle shredded coconut on top of cake mixture and place in oven.
- Bake at 400 degrees for 20 minutes.
- After 20 minutes reduce oven temperature to 300 degrees.
- After 20 minutes turn oven off.
- Once oven has cooled remove your cake. This is very important to make sure it doesn’t fall.
- Flip cake over onto cake plate and serve.
Obviously I’m all about tropical locations! What is your dream destination for a vacation?
Thursday 29th of June 2017
Hi. This sounds delicious and I would like to make it. I am a bit confused...none of the coconut gets blended into the cake mix? the entire cup gets poured over the top of the batter after it is mixed/ Thanks.
Sunday 2nd of July 2017
That's correct. As the cake rises the coconut will seep through but a majority of it will create a delicious crust that's similar to coconut macaroons.
Wednesday 20th of January 2016
When you ad the pinapples do you beat it with a mixer? Or by hand?
Thursday 21st of January 2016
I use a mixer on medium high speed.
Sunday 22nd of March 2015
Question 1- what is the total time for baking Bake at 400 for 20 lower to 300 after 20mins.. Do you bake it for another 20min and turn off the oven and leave the cake in for another 20 mins???? this is confusing. its says on top total Baking 60 mins but the directions are not set up that way........
Sunday 22nd of March 2015
Sorry about that...I just re-read it and it is a bit confusing. I will fix it. You want to bake it at 400 degrees for 20 minutes. Then reduce the heat to 300 degrees and bake an additional 20 minutes. Then turn the oven off and let it cool inside the oven. So a total of 40 minutes cooking with the oven on. Does that make more sense?
Saturday 4th of October 2014
What size baking pans?
Tuesday 7th of October 2014
I just use a standard size bundt pan. You just want to fill your pans 1/2 to 3/4 way full so that it doesn't overflow. I've made this cake using cupcake size pans, loaf pans, the bundt cake....whatever look you're going for. I like to make mini cakes to take to my grandma since she can't eat a whole cake by herself...just don't overflow the pan and you'll be fine.