Hi, I’m a cake with a ridiculous name (better than sex cake), and I don’t look very pretty. In fact, I’m really, really ugly and un-photogenic. But I taste awesome. So awesome.

The name. It refers to the combination of pineapple and coconut infused in a vanilla cake. I didn’t make it up, apparently this is a legit thing. Go ask Paula Dean. Not really sure if it’s bette… yeah. But I will say it’s pretty fantastic 😉


Better than sex cake

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 layer 9 inch cake 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american


for the cake

  • 1 box of vanilla cake mix, along with whatever ingredients the mix calls for (eggs, oil, water)
  • 20 ounce can of crushed pineapple, with juice separated from pineapple
  • 1 cup sweetened shredded coconut flakes

for the frosting

  • 12 ounces cream cheese
  • 3 1/2 cups confectioner’s sugar
  • 2 teaspoons pure vanilla extract
  • 1 stick salted butter, at room temperature

for the topping:

  • 1 cup sweetened shredded coconut flakes


  1. Preheat the oven according to cake mix directions.
  2. In a large bowl, prepare the mix according to cake mix directions. Add in the drained, crushed pineapple and the shredded coconut. Pour into two greased 9″ round cake pans and bake according to cake mix directions.
  3. Meanwhile, in a medium bowl and using an electric mixer on medium speed, beat the cream cheese and butter together until fluffy. Add the vanilla extract and beat until combined. Next add the confectioner’s sugar in small batches, beating after each addition. You can store the frosting in the fridge until the cake is ready to frost.
  4. When the cake comes out of the oven, let it sit for ~10 minutes, then flip it out of the pan and make small indentations with a fork throughout the cake. Pour 2-3 ounces of the pineapple juice saved from earlier over each cake. Allow to soak for at least 20 minutes before assembling cake.
  5. Place remaining 1 cup of coconut on bakesheet and bake until golden brown, 6-9 minutes. Make sure to stir the coconut half way through. Be very watchful of the coconut– it takes seconds for toasted to turn to burnt.
  6. Frost the cake in layers, then add the shredded coconut to the top. Et voilà!

Recipe by me

Keywords: coconut, summer, decadent, moist, delicious




love your blog! I’m making this for a friend’s birthday…already licked the batter and frosting bowl can’t wait to taste the finished product!

Buttercream Dreams, LLC

Do you think this would work as cupcakes?

Bernice Calder

Can this cake be prepared in a Bundy pan or sheet pan

Sarah | Broma Bakery

Yes! Cooking time will vary, but it will work just as well.

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