Pineapple and toasted coconut really are a dynamic duo, the delicious sweet fruity flavor of pineapple and the nutty warm toasted coconut does not only look spectacular together with bright red cherries to set the whole look off…

Also it tastes amazing together. Along with this tender pineapple cake and creamy pineapple Sour Cream Frosting.

If you ask me, Toasted Coconut is a real star here, I just love coconut and toasting it makes it over the top DELICIOUS!

This cake is starts with a box of white cake mix, then you add in some items to create this thick wonderful cake. Box cake mix has an advantage here the flour is milled fine and it bakes up wonderfully especially with the additional items, No one will gues it all started with a box mix. I use Dunkan Hines White Cake Mix, it bakes up perfectly everytime!

Tropical Luau Style Flavor Favorites:

• 8″ Pineapple Coconut Cake
• Luau Ice Cream
• Luau Pasta Salad
• Quick Pineapple Coconut Toast

More tropical coconut and pineapple recipes:

• Luau cupcakes
• Luau Fried Rice
• Pineapple Margarita
• Tropical Pineapple Coconut 9×13 cake- you’re already here
• Grilled Cake with Pineapple
• Coconut Chicken with Pineapple Guacamole

If you’re looking for an entire meal based on pineapple…

Many years ago I made a dinner for 20+ people, teriyaki burgers, with pineapple and made pineapple coconut Luau Cupcakes. I’ve made it many times since and it’s always a winner. I used to go to this restaurant and they served the most delicious teriyaki burger and I was so happy to replicate that memory!

Additionally, cake was totally inspired by that day. I knew I wanted a delicious cake that looked just as pretty as those cupcakes, and easy enough for everyday celebrating.

Moreover, if pineapple and coconut is your favorite flavor combo, give some of these recipes a try:

This is the best Tropical Birthday Cake recipes, and if it’s not someone’s birthday, think of it as practice until there is one!

Aren’t these the cutest birthday picks, just pop one of these onto the cake, or maybe you’d like a bigger Happy Birthday topper.

Frosting

I made a pineapple cream cheese frosting to this cake and it is so thick and creamy and really adds to the delicious flavor.

I used the back of a spoon and made swirls in the frosting, then topped the cake with pineapple chunks and cherries in the shape of flowers, then added the toasted coconut around them.

Be sure to check out my tips on toasted coconut here, you can prepare it in the oven or on the stove.

I ran out of my regular baking spray to prepare my pan, so I made some homemade Pan Release baking spray alternative (and it’s my new favorite) the pan was so incredibly clean when the cake was sliced.

• Pineapple Cookies with Pineapple Cream
• Easy PIneapple Jam
• More pineapple recipes

Make sure to use my Pan Release so the cake comes out neatly and easily!

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Tropical Cake (Pineapple and Coconut)

pineapple and coconut are the stars of the show on this easy cake, silky frosting topped with toasted coconut, pineapple chunks, and cherries make for the best tropical flavored cake.

Course Cake

Cuisine American

Keyword cake, coconut, frosting, pineapple

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 15.25 oz white cake mix (Duncan Hines) do not follow directions on the package
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 20 oz can pineapple chunks in juice Use the juice from the 20 oz (1 lb 4 oz) can,1 1/4 cups = 10oz (reserve pineapple for decoration, cut in half if needed to have enough to decorate the cake)
• 4 egg whites (from large eggs)
• 1 cup sour cream which is 8 oz
• 4 oz melted butter which is 1/2 cup, or 1 stick
• 1/4 teaspoon salt
• 1 tablespoon oil (avocado or vegetable oil)
• 2 teaspoons vanilla extract
• 12 maraschino cherries
• 1 cup toasted coconut link to how to toast coconut in the post

Instructions

• Preheat oven to 335° (this temperature bakes the cake wonderfully)
• Prepare a 13×9 metal baking dish, spray with a baking spray or brush with pan release.
• In a large bowl of a mixer, combine all ingredients.
• Cake mix, flour, sugar, pineapple juice, egg whites, sour cream, butter, salt, oil and vanilla extract.
• Mix on low speed until the mix starts blending, then turn on medium speed and mix for 2 minutes.
• Scrape the bowl and under the beater after the first minute to be sure the ingredients combine fully, then continue mixing until well blended.
• Pour the cake batter into a prepared 13×9 pan.
• Bake at 335° for about 40 minutes, and test with a toothpick until it comes out clean. If your oven runs hot, start testing at 35 minutes; it's baking at a slightly lower temperature, so if it takes an extra 10-15 minutes, no need for concern. I've baked in metal pans and ceramic; metal bakes quicker, ceramic takes longer. A ceramic pan often takes 55 minutes.
• Place reserved pineapple on paper towels to absorb liquid so the pineapple won't make the top of the cake wet.
• Toast coconut until golden. I linked in the post to instructions on how to do this on the stove and in the oven.
• Drain the cherries and place them on paper towels to absorb all liquid.
• Sour Cream Frosting: 1/2 cup butter, 1/2 cup sour cream, 3-4 cups powdered sugar, 1 teaspoon vanilla extract. In the bowl of a mixer combine all the ingredients on low speed, then mix on medium-high until smooth and creamy. A tablespoon of pineapple juice or pineapple extract can be added if desired.
• Spread the frosting over top of the cooled cake with the back of a spoon, place pineapple pieces like flower petals, and cherries in the center, and then sprinkle toasted coconut around all the pineapple "flowers". Place the cake in the fridge to chill the fruit and set up the frosting so it's firm.
• Store cake in the fridge and remove 1 hour prior to serving.

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Pineapple Cream Cheese Frosting

Pineapple frosting gives any dessert especially delicious with coconut. This recipe can also be a combination of tropical flavors that are a delight. Coconut and pineapple are a winning duo. If you don't have pineapple juice or pineapple flavor or extract, lemon is another great option.

Cuisine American

Keyword cake, coconut, cupcake, frosting, luau, pineapple, tropical

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup cream cheese room temperature
• 1/2 cup pineapple juice
• 1/2 cup milk
• 3 cups powdered sugar

Instructions

• In the bowl of a mixer beat butter and cream cheese until smooth and whipped fluffy for 2-3 minutes on medium speed.
• In a medium bowl mix the powdered sugar with the pineapple juice and milk until it's a thick syrup consistency. Whisk it smooth.
• With the mixer running on low, slowly pour the powdered sugar mix into the whipped butter and cream cheese. Continue mixing for 4-5 minutes on low to medium-low.
• The frosting will be thick, smooth, and creamy, without air bubbles.
• Then spread the frosting on cake or cupcakes. Use the back of the spoon to create swooping swirls, or spread smoothly.

The post The Ultimate Tropical Pineapple Coconut Cake for Your Luau Party first appeared on Created by Diane.

There seems to be some debate as to the name…

My mom called them Pecan Lassies,

But some call them Pecan Tassies, tassies mean small cups so that seems to be quite fitting, but to honor my mom and her coveted recipe I will continue to call them Pecan Lassies! 

These pecan cookies are my most favorite of all Christmas cookies, my mom made them every year, and it was the one cookie I looked forward to. I’ve avoided making them for many years, it was the one thing I’d ask her to make. It made me feel special when she’d give me a nice tin full of them. She’d put more in her freezer to give me when I visited.

Now this may come as a surprise… I don’t like pecan pie! It’s true, I think traditional pecan pie is far too sweet. But I have a delicious Cranberry Pecan Pies here.

And when it comes to pecans, this recipe is number one!

Continue reading: Pecan Lassies

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Oh my goodness… chocolate chip and coconut cookies are life-changing… well that’s what I was told!

I love coconut, and I’m guessing you do too… YAY!

This dynamic duo is bound to win you over, one whiff and the aroma will win you over, then hold on, because one bite will make you swoon!

Really they’re that yummy!

Continue reading: Coconut Chocolate Chip Cookies

The post Coconut Chocolate Chip Cookies first appeared on Created by Diane.

I’m all about dessert, and having this simple 1 layer cake in your recipe box is a must, great for whipping up just before dinner and enjoying after the dishes are finished!

I love coconut and I love pineapple. So, anytime I have the chance to fuse these flavors, I’m on board! And this cake is a perfect combination with both flavors equally shining through and not at all too sweet as some pineapple desserts can be. 

And I considered many different toppings to this cake, but in the end, a silky cream cheese frosting won. I added just a hint of pineapple to it as well, bringing it up a notch and invigorating the taste buds. Like I said, I’m a fan of pineapple.

And my taste for tropical flavors has led me to create many desserts and even some main dishes that are influenced by this warm weathered fruit. One of my favorite dinners is Pork and Pineapple with Quinoa. It’s packed with nutrition and flavor and if you’re a fan of salty/sweet foods, then this is for you.

And I would be remiss if I didn’t mention my Coconut Chicken with Pineapple Guacamole – it’s a family favorite and so simple to put together. And if you want more tropically influenced foods, I have an entire post dedicated to pineapple recipes. And while you scroll through it, to whet your appetite you can sip on my Pineapple Margarita! 

Continue reading: Pineapple Coconut Cake

The post Pineapple Coconut Cake first appeared on Created by Diane.

Are you craving a homemade bon bon recipe but don’t even know where to start?

These simple Coconut Bonbons will have you loving every single bite!

Bon bons aren’t really all that hard to make.

And truth be told, most people just think that I sit around all day long eating bonbons since I work from home and while I wish that was the truth – it’s not! But now is the perfect time to give that whole idea a spin.

Trust me… I don’t think we’re all sitting around with our feet up in our fuzzy slippers snacking on bonbons all day.

I’ve worked from home for years, and if you would hear what people think my day is like working from home you’d get a good laugh. Working from home is not as easy to do long term as some may think, it does take a whole lot of self-motivation and organization especially if you start your own business.

This simple bonbon recipe is just one of those “rainy day” recipes that will have you grabbing one and popping it in your mouth every time you walk by the kitchen. They’re just the perfect handheld size that you can’t pass up! 

Continue reading: Coconut Bonbons

The post Coconut Bonbons first appeared on Created by Diane.

My goodness, when it cools off… it really cools off!

We put our heat on for the first time this year, I think we hold off as long as we can. It’s dry and stuffy and I prefer a window slightly open and piling on the covers.

So enjoying a piece of cake is in order.

I love cake and one of my favorite toppings on cake is whipped cream, I’ve mentioned before just how I make it so it lasts all week on a cake without going flat or watery… CLICK HERE for the post on my stabilized whipped cream.

Continue reading: Pumpkin Spice Sheet Cake

The post Pumpkin Spice Sheet Cake first appeared on Created by Diane.

I’ve always loved coconut,

so coming up with a delicious pie for the holidays this year,

I incorporated the great flavor of cranberry into a coconut custard pie.

It’s creamy, thick, and delicious with a nice tanginess from cranberries… all neatly tucked into a pie crust. 

The cranberries allow the pie to be not overly sweet… which even the person with the biggest sweet tooth loved and ate at least 4 pieces of. I think that really says it all!

Oh, how I LOVE pie, don’t you…

• HERE is my recipe and instructions on How to Make Pie Crust in a Food Processor.
• HERE is another one of my fun flavor combination pie Cranberry Cheesecake Pie.
• In the photo above is also a great Pumpkin Cheesecake Pie
• And the other pie I make often is Chocolate Espresso Pudding Pie

I topped the pie with stabilized whipped cream and toasted coconut:

• How to Toast Coconut in the Oven
• How to Toast Coconut in a Pan
• How to make Stabilized Whipped Cream 

I love pie so much, I’ve been known to bake extra pies… just so I can enjoy a slice for breakfast for a week, things like that always drove my dad crazy, I would just laugh, and put the pie in my mouth. He’s a pie lover too, but not for breakfast, but he’ll certainly enjoy one or two slices for dessert!

Continue reading: Cranberry Coconut Custard Pie

The post Cranberry Coconut Custard Pie first appeared on Created by Diane.

It’s all decked out in a fun springtime Robin’s nest with Robin Eggs, those blue eggs sure steal the show, any colored speckled egg candy will work.

Now, this may look like an Easter cake, but don’t be fooled this cake is so delicious and can be served all year long, with eggs or not.

If I didn’t have the eggs to place in the center, I would have just placed the coconut all around the edge and sprinkle some on top.

I love how crispy toasted coconut is, don’t you ?!?

Continue reading: Coconut Robin’s Egg Nest Cake

The post Coconut Robin’s Egg Nest Cake first appeared on Created by Diane.

These little no-bake peanut butter snacks are not only satisfying and delicious,

but they fit into eating low carb perfectly.

When it comes to snacking, I try to choose carefully when I’m eating low carb.

I remember making peanut butter cookies as a kid,

I just love peanut butter cookies and if you want some great peanut butter cookie recipe check out these

• The Best Peanut Butter Cookies
• 3 Ingredient Peanut Butter Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Chocolate Peanut Butter Chocolate Chip Cookies

Since no cooking is involved and no knives, this is the perfect kid-friendly recipe.

Not only will they have fun in the kitchen with you,

but they’ll love these snacks as much as you do.

It’s a winning combination!

Continue reading: Oatmeal Peanut Butter Coconut Snacks

The post Oatmeal Peanut Butter Coconut Snacks first appeared on Created by Diane.

One glance at these and you’ll think P-A-R-T-Y!!!

You’ll be right, even if it’s the middle of the week and that party is all for you.

These cookies are easy to make and no real decorating expertise is needed.

Confetti sprinkles make them over the top cute and cute is what we all need in cookies.

I flavored these with coconut extract, you can use any flavor you prefer, I just happen to LOVE coconut and so does everyone in my family so it’s always a winning flavor around here.

These would be great with vanilla, almond as well as lemon.

Continue reading: Coconut Confetti Cookies

The post Coconut Confetti Cookies first appeared on Created by Diane.