- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 1 large cake 1x
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 1 large cake 1x
Scale:
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 1 large cake 1x
Ingredients
For the cake
- 1 cup vegetable oil
- 2 cups sugar
- 4 large eggs, room temperature
- 2 cups crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 4 teaspoons baking powder
- 2 teaspoon salt
- 4 teaspoons vanilla extract
- 4 cups flour
- 1 cup buttermilk
For the frosting
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, softened
- 1/4 cup whole milk
- 4 cups powdered sugar
- 4 teaspoons vanilla extract
- 1 1/3 cup sweetened shredded coconut
- 2/3 cup toasted coconut, for topping (optional)
Instructions
- Preheat oven to 350°F. Grease or line five 9 inch cake pans with parchment paper.* Set aside.
- In a large bowl, mix together vegetable oil, sugar, eggs, crushed pineapple, and coconut. Stir in baking powder, salt, and vanilla extract. Alternate adding in the flour and buttermilk, mixing until just combined.
- Pour 1/5 of the batter into each cake pan. Bake for 18 minutes, until the cake is slightly golden around the edges and a knife comes out clean when inserted into the center of each cake. Allow to cool completely before frosting.
- While the cakes are cooling, make the frosting. Cream the butter, cream cheese, and whole milk until light and fluffy, about 3 minutes. Slowly add in the powdered sugar, vanilla extract, and shredded coconut, mixing again until light and fluffy, about another 2 minutes.
- Assemble the cake by laying down one layer, then frosting with 1/5 of the frosting. Repeat with remaining layers, then top with toasted coconut!
Notes
*Don’t have 5 cake pans? Split your batter evenly into 5 bowls and pour the contents of one bowl into one cake pan. Do this with however many cake pans you have. Once baked, wipe the cake pan clean, line again with parchment paper, and bake the next 1/5 of cake!
Leave a comment and rate this recipe!
Hi! I’ve made this cake once before but did everything in one day (delicious by the way). Would it be okay to make the cake layers a day before and ice them the next? How would I need to store the layers to keep them moist? Thanks!
Absolutely! I would let the layers cool completely and then wrap in plastic wrap and freeze them until ready to assemble. This will keep the cakes super super moist and make assembly super easy!
Awesome cake, my wife made it for mu birthday 🙂
So happy you enjoyed it! Happy Birthday 🙂
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This cake is totally what would happen if flour, butter, and sugar went on spring break together and partied it up. It’s a dance party IN YOUR MOUTH.
I can just here James Franco now. “Sprang breaak, sprang breaaak”
It’s going to be in the 90s all week here in LA. I think I’m ready for this summer cake 🙂