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Gooey Coconut Pineapple Butter Cake

Gooey Coconut Pineapple Butter Cake may be a moist, delicious cake and no need for frosting. Easy cake starting with a ready-mix and with cheese too!

This cake consists of two layers really. Cake on rock bottom (almost sort of a pie crust) and therefore the gooey filling/topping on top. But somehow, it forms one delicious taste treat.

Gooey Coconut Pineapple Butter Cake
Gooey Coconut Pineapple Butter Cake

See the dark top ? Not burnt, it's thanks to all the powdered sugar (Powdered Sugar) utilized in this recipe.

Somehow the Sugar forms that thin layer, which actually seems like paper, but tastes amazing. i prefer to select off those parts and eat it first ! (but i feel that’s only me!).

Gooey Coconut Pineapple Butter Cake


  • 1 Box Vanilla Cake Mix (or similar i.e. yellow cake mix)
  • 1 extra-large Egg
  • 1/2 cup Unsalted Butter, melted


  • 250 g Cream Cheese, plain, softened ( 8 oz )
  • 2 extra-large Eggs
  • 1 t Vanilla Essence
  • 5 cups Icing Sugar (Powdered Sugar)
  • 1/2 cup Unsalted Butter, melted
  • 1 cup Desiccated Coconut
  • 1 can (440 g) Crushed Pineapple, (do not drain)


  1. BOTTOM: Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30 cm ( 9 x 12 inch ) oven dish with cooking spray
  2. Combine the Cake Mix, 1 Egg and 1/2 cup melted Butter (it will be a dry-ish mixture) – press into the bottom of the prepared oven dish
  3. TOPPING:Beat the Cream Cheese until smooth – add the Eggs one-by-one followed by the Vanilla, whilst beating all the time.
  4. Add the Icing Sugar (also cup-by-cup) to the Cream Cheese mixture – beat until well combined – slowly add the melted Butter and Coconut
  5. Fold in the Pineapple – pour filling/topping over the cake mixture in the prepared oven dish – bake for 45 – 55 minutes
  6. The cake is ready when browned – a tester should come out a little sticky – that’s fine
  7. Remove from the oven and let cool completely in the oven dish before cutting into servings