Pineapple, Coconut & Lime Cake

Pineapple, Coconut & Lime Cake

Aloha! It’s time to party like a Pineapple!

This cake is super easy to make, especially when you use the Countless Celebrations Cake tin to create the perfect fruity shape with minimal wastage.

The frosting is a delicious spin but much less scary to make that traditional Italian meringue buttercream. However, if you prefer you could use Wilton Decorators icing or normal buttercream. Whatever you choose, you will have it piped quicker than you could make a pina colada!

To complete your party table, why not make a bit of extra sponge mix to make some pineapple cupcakes topped with jelly sweets!

Skill: Medium

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Cake Batter


  • 320 g self-raising flour
  • 100 g desiccated coconut
  • 2 tsp baking powder
  • Pinch of salt
  • 250 g softened butter
  • 430 g light brown sugar
  • 6 eggs
  • 250 g natural yogurt
  • 2 x 435 g cubed fresh pineapple or crushed tinned
  • Zest of two limes
  • Wilton Cake Release



Lime Butter Frosting:


  • 4 large egg whites
  • 200 g castor sugar
  • 340 g softened butter
  • Lemon Yellow Food icing colouring
  • Coconut Treatology Concentrate or Coconut Extract



Pineapple leaves

  • Green & Vibrant Green candy melts
  • Trex


Pineapple face

  • Black Fondant
  • Gum paste or Fondant
  • Violet

Step 1

  • Preheat the oven to 180C. 
  • Prepare your tin as per the image and grease with Wilton Easy release or a little-melted oil.

Step 2

Prepare the Batter

  • In a bowl mix together the flour, baking powder and coconut.
  • In a separate bowl cream together the butter, sugar, salt and lime zest until light and fluffy.
  • Beat in the eggs, one at a time until fully incorporated.
  • Alternatively, fold in the flour mixture and yogurt, and mix until just combined.
  • Fold in the pineapple chunks and pour into the prepared tins.

Step 3


  • Bake in the preheated oven for 50 minutes or until the cake is well risen and an inserted cake tester comes out clean.
  • Allow to cool for 5 minutes, then transfer the cake to a cooling rack.

Step 4

Preparing the Frosting

  • Place the egg whites and sugar together in a large heatproof bowl.
  • Place over a bain marie and whisk until the temperature reaches 60C (if you don’t have a thermometer it should feel warm to the touch). Be careful, don’t let it get too hot, or you will end up with scrambled eggs.
  • Transfer the mixture to a mixer with a whisk attachment and whisk on a high speed until it looks shiny.
  • Add the butter in stages, then the flavouring and mix on a high speed until smooth and shiny. Don’t worry if it splits when you start to add the butter if you continue to mix it will smooth out.
  • Colour with Lemon yellow.

Step 5

Preparing the cake

  • Trim the cake using the triangular tin shape to create a pineapple shape. You shouldn’t need to take off too much, just a little at each of the corners.
  • Position the cake upside down on the board, with a little frosting placed on the board to stop it from sliding around. 

Step 6

Piping the cake

  • Prepare your piping bag with tip number 1M.
  • Fill the bag with the frosting. Starting at the base of the cake, pipe ‘stars’, by holding the bag at 90 degrees to the cake. Continue until the whole cake is covered.
  • Refrigerate the cake to set. 

Step 7

Making the Pineapple leaves

  • Melt the candy melts as per packet instructions.
  • On a sheet of parchment paper on a tray, use a palette knife to paint thick leaf shapes in different sizes and lengths. You will need about 15 leaves, but make a few more in case of breakages.
  • You can make variegated leaves by mixing the two greens, as per image.
  • Add a little shaping to the leaves by gently curling before setting. To do this, just place one end of the leaf so that it sits on the lip of the tray.
  • Refrigerate for a few minutes to set.
  • Insert the set leaves into the top of the cake, starting with the longer leaves at the bottom and building up. These should just push into the cake, but if they are having problems staying put, use some more melted candy melts to secure each one together.

Step 8

Finishing the cake

  • Sunglasses - Colour the gum paste violet and roll out to approximately 2mm thick. Cut out 2-star shapes using the largest cutter. Repeat with the black paste but use a smaller cutter. Stick the black star onto the violet one.
  • Using one tip of the star cutter and the rolled out the violet paste, cut out a small triangle with a smaller triangle cut inside. This will form the bridge of the sunglasses. Attach to the stars using either Dap and Glue or a little bit of water.
  • Leave to set till firm then place in position onto the cake.
  • Smile - Roll a strip of thin black paste. Cut to form the size of a smile and place in position.
  • Refrigerate the cake until ready to be displayed. 

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