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Quick Coconut-Pineapple Cake

Quick Coconut-Pineapple Cake

Look for lemon curd on the jam and jelly aisle of your supermarket.

Southern Living APRIL 2005

  • Yield: Makes 12 servings
  • Prep time:10 Minutes
  • Bake:25 Minutes


  • 1 (18.25-ounce) package white cake mix
  • 3 egg whites
  • 1 1/4 cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon lemon extract
  • 1 (16-ounce) jar pineapple preserves
  • 1/2 cup lemon curd
  • 1 (16-ounce) container cream cheese frosting
  • 1 (6-ounce) package frozen flaked coconut, thawed
  • Garnish: fresh mint sprig


Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.

Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.


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Quick Coconut-Pineapple Cake recipe