Every year I ask the hubs about his family traditions. He’s not one to really remember but for our family we’ve kinda adopted things we loved from our childhood for our kids to enjoy. This is especially true for the holidays like Thanksgiving and Christmas. We enjoy making non-traditional holiday desserts because to us it reminds us of love and family and that’s what the holidays are all about!
The hubs recalls his mom loving to bake when he was a kid. She can make a delicious coconut icing yellow cake. Since he loves being in the kitchen and putting his own spin on dishes, he has recreated a pineapple coconut cake that has been our holiday family tradition since!
This isn’t your traditional holiday cake but for us, it means the holidays are here! We’re enjoying this cake for
How to make Semi-Homemade Pineapple Coconut Cake
I stopped by my local Walmart to pick up all my ingredients. It’s nice to find everything I need in one shopping trip.
- 1 boxed yellow cake (moist and made with butter)
- 2 eggs
- 1 cup water
- 1/3 cup room temp butter
- 1 8oz can of crushed pineapple
- 2 cups shredded sweetened coconut- grounded
- 3 tbs pineapple juice
- 1/8 tsp salt
- 1/3 cup ground coconut (take from the 2 cups from cake)
- 1 cup of crisco shortening (crisco bar)
- 2 cups powdered sugar
- 1tbs vanilla
- 1/4 cup milk
- In a food processor puree crushed pineapple, strain saving both juice and puree in separate bowls.
- Grind shredded coconut in food processor and remove 1/3 cup of coconut for icing in separate dish.
- Add yellow cake mix to a bowl with 2 eggs (even if it asks for 3), butter, pineapple puree, remaining ground coconut, and water. Mix until batter is well combined.
- Bake at 350F degrees for at least 30-35 mins or until done.
- Mix crisco shortening with powder sugar, vanilla, pineapple juice, milk, and salt until well combined.
- Mix in ground coconut until well blended.
In a food processor puree crushed pineapple, strain saving both juice and puree in separate bowls.
Grind shredded coconut in food processor and remove 1/3 cup of coconut for icing in separate dish.
Bake at 350F degrees for at least 30-35 mins or until done.
The icing is so easy to make!
Mix crisco shortening with powdered sugar, vanilla, pineapple juice, milk, and salt until well combined.
Mix in ground coconut until well blended.
Let your cake cool before icing. Icing will have a german chocolate cake icing texture but a little less sticky.
Try making mini pineapple coconut cakes or stick to the regular round cake for the family to enjoy this holiday season! We promise they’ll love it!
What is a non-traditional Holiday dessert your family enjoys during the holiday season?
Pin this cake to your recipes board!