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Pineapple Coconut Cake: A Holiday Tradition

  • Author: Cheri
  • Total Time: 0 hours


Units Scale

  • One 18 1/4 oz package yellow pudding cake mix
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 12 oz shredded coconut
  • 1 can crushed pineapple, drained
  • Icing
  • 2 unbeaten egg whites
  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup cold water
  • Salt
  • 1 teaspoon vanilla
  • Additional coconut to top cake


  1. Preheat the oven to 350 degrees F. Make the cake by following directions on the box. Divide the batter into three 9-inch cake pans and bake according to the package.
  2. Once cakes are removed from the oven, allow to cool briefly before removing them from the pans.
  3. Stir together sour cream, sugar, pineapple, and coconut. Spread between cake layers and stack layers. Store cake in a container in the refrigerator for two to three days before you plan to serve.
  4. On the day you are ready to serve the cake, prepare the icing and decorate.
  5. Place all ingredients, except vanilla and coconut, in the top of a double broiler and beat one minute with electric hand mixer. Place over boiling water and cook, beating constantly for seven minutes, until frosting forms stiff peaks. Remove from heat. Add vanilla and beat about 2 minutes more. Frost top and sides of cake, sprinkling top with additional coconut. Cover and store at room temperature.
  • Prep Time: 0 hours
  • Inactive Time: 0 hours
  • Cook Time: 0 hours


  • Serving Size: 1 grams
  • Unsaturated Fat: 0