I’ve been asked about the pineapple coconut cake that I made for my sweet pup Lollypop’s birthday photos so I thought I’d share a quick post about how I made it. This isn’t the first time I’ve made this cake and I usually cover it with icing and press fresh shredded coconut all over the entire cake. Since I was using it for photos this time, I decided to cover it with fondant over the icing instead.
For this cake I used 3 boxes of white cake mix, one can of crushed pineapple, and one can of coconut cream. Since my cake was already going to have coconut cream added to make it very moist, I didn’t want extra moisture added from the pineapple so I drained them well before I used them. I saved the pineapple juice to add to my icing recipe!
I prepared the cake mix according to the package instructions. For my cake, I used two 6 inch cake pans and two 8 inch pans.
Once the cakes were baked and cooled completely I ran a bread knife across each of them to level them with the top of the pans. It’s much easier to do this before you take them out of the pan so you get an even cut.
I put a dollop of icing in the middle of my cake stand and set my first 8″ cake. I then poked holes all over the top of the cake with a straw and used a spoon to pour coconut cream into each hole. Next, I covered it with a layer of my pineapple buttercream icing (recipe below) and added a layer of crushed pineapple on top followed by shredded coconut.
I placed my second 8″ cake on top and then crumb coated the entire cake with pineapple buttercream icing and set it aside. I followed the exact same steps for the 6″ cakes but prepared them on a cake board like this instead of a stand.
I was not able to find fondant in the colors that I wanted so I purchased white fondant and colored it with this food coloring in blue, pink and yellow. I sprinkled powdered sugar on my counter top and rolled the fondant out with a rolling pin that I had also rubbed down with powdered sugar. I followed the instructions on the box of fondant to apply it to my cakes. This was the first time that I have covered a cake with fondant and I’ll admit I need a little more practice because there were a few ripples in the back of the cake that I couldn’t get smoothed out.
Once both of my cake layers were covered with fondant it was time to stack them. I cut lollipop sticks down to the correct height and inserted them all around the middle part of my bottom cake layer to support the top layer.
Now that I had my cake assembled it was time to decorate! I purchased this hot air balloon cookie cutter which I used to cut balloons out of pink and yellow fondant. I used tools in this set to make the stitching designs on the balloons and to freehand cut pieces to layer. I rolled balls out of white fondant to make the beaded edging around each layer and used more pineapple icing to pipe on clouds. I didn’t have a number 9 cookie cutter so I freehand cut the number out of pink fondant.
I’d love to know if you make the pineapple buttercream icing or if you try any of the decorating on a cake of your own! Let me know in the comments below or tag me on social media. Also if anyone has any tips on how to better apply fondant without getting ripples please let me know!
Pineapple Buttercream Icing
- 1/2 cup Shortening
- 1/2 cup Salted Butter
- 4 cups Powdered Sugar
- 2 tbsp Water
- 1 tbsp Pineapple Juice
Mix together butter and shortening until smooth.
Add powdered sugar one cup at a time and mix until smooth.
Add water and pineapple juice and continue to mix until the desired texture is reached. (you can make the icing more stiff by adding more powdered sugar or less stiff by adding more water)