Mandarin Orange Cake with Pineapple Coconut Frosting
A sunshine-filled dessert, this cake is a celebration of bright citrus and tropical sweetness, bringing together flavors that feel both nostalgic and refreshing. The base, made with tender mandarin oranges folded into a fluffy cake, creates a moist and vibrant foundation that bursts with fruity essence.
Topped with a luscious pineapple-coconut frosting, it delivers a creamy, tangy-sweet finish that feels indulgent yet light. Every bite offers layers of texture—from the soft crumb of the cake to the juicy pineapple and the delicate chew of coconut.
This is the kind of cake that transforms an ordinary moment into a slice of paradise, perfect for summer gatherings, holidays, or anytime you crave a tropical escape.
Why People Will Love This Mandarin Orange Cake with Pineapple Coconut Frosting:
Bright and refreshing flavors – The mandarin oranges infuse the cake with natural citrus sweetness, creating a light yet flavorful base that feels uplifting in every bite.
Tropical indulgence – The pineapple and coconut in the frosting add creamy, juicy layers of flavor, transporting the taste buds to a tropical paradise.
Moist and tender texture – The combination of fruit, pudding mix, and butter ensures the cake stays incredibly moist, soft, and melt-in-your-mouth.
Visually inviting – With its golden-orange crumb and luscious frosting flecked with pineapple and coconut, the cake looks as irresistible as it tastes.
Perfect balance of richness and lightness – The cake is indulgent yet not overly heavy, making it enjoyable for both casual snacking and special occasions.
Nostalgic yet unique – This recipe blends classic Southern comfort-style baking with tropical flair, offering both familiarity and a refreshing twist.
Key Ingredients:
Mandarin oranges – Bring a natural citrusy sweetness and moisture that lightens the cake while adding bursts of fresh, sunny flavor.
Crushed pineapple – Adds juiciness and tang, perfectly balancing the richness of the frosting with tropical brightness.
Shredded coconut – Provides texture and nutty sweetness, giving each bite a delicate chew and island-inspired charm.
Butter and oil – Work together to create a tender crumb with balanced richness, ensuring the cake stays moist for days.
Pudding mix – Enhances the cake’s structure and adds a creamy depth, making it softer, denser, and more flavorful.
Whipped topping – Keeps the frosting airy and light, preventing heaviness while still delivering creamy indulgence.
Expert Tips:
Balance oven heat for even baking – Place your cake pans on the middle rack to avoid browning too quickly on top or bottom. Rotating them halfway through ensures a consistent rise and texture.
Break down the mandarin oranges gently – When mixing, let the beaters break apart the orange segments naturally rather than mashing them by hand. This keeps the flavor infused throughout the batter without turning it watery.
Toast some of the coconut – For added depth, lightly toast half of the shredded coconut before folding into the frosting or sprinkling on top. The contrast of soft and toasted adds layers of flavor and texture.
Control the pineapple juice soak – When drizzling pineapple juice over the cakes, add slowly and evenly. Too much liquid can make the cake soggy, but just enough gives it irresistible moistness.
Chill for best results – After frosting, refrigerate the cake for at least 2–3 hours. This helps the frosting set, enhances the citrus-coconut harmony, and makes slicing clean and neat.
Go for layers if possible – Turning it into a layered cake (instead of one thick frosted slab) ensures every bite has cake, fruit, and frosting combined, giving a perfect balance of flavors.
Mandarin Orange Cake with Pineapple Coconut Frosting
Ingredients
For the cake:
Yellow cake mix – 1 package (standard size)
Mandarin oranges – 1 can (11 oz), undrained
Butter – 1 stick (½ cup), melted
Vegetable oil – ¼ cup
Eggs – 4 large
Instant pudding mix – 1 box (French vanilla or pistachio)
Shredded coconut – 1 ½ cups
For the frosting:
Crushed pineapple – 1 can (juice reserved for cake, pineapple used in frosting)
Whipped topping – 12 oz, thawed
Shredded coconut – ½ cup (from above, mixed with frosting)
Instructions
Step 1: Preheat and prepare the pans
Set your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: Mix the batter
In a large mixing bowl, combine the yellow cake mix, undrained mandarin oranges, melted butter, vegetable oil, eggs, shredded coconut, and pudding mix.
Beat with an electric mixer until smooth and well combined, making sure the oranges are broken down into the batter.
Step 3: Bake the cakes
Divide the batter evenly between the prepared pans.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool and soak with juice
Remove the cakes from the oven and cool in the pans on a wire rack for 10 minutes.
Using a fork, poke small holes across the tops of the cakes.
Drizzle the reserved pineapple juice evenly over the cakes so it soaks in.
Step 5: Make the frosting
In a separate bowl, gently fold together the whipped topping, crushed pineapple, and shredded coconut until well blended.
Spread the frosting evenly over the cooled cakes.
Step 6: Serve and enjoy
Stack the cakes if desired or serve as two frosted layers.
Slice and enjoy this moist, tropical-inspired dessert that balances citrus brightness with creamy coconut richness.
Important Notes When Making Mandarin Orange Cake with Pineapple Coconut Frosting:
Texture depends on mixing – Avoid overmixing the batter after adding the cake mix and mandarin oranges. Gentle folding preserves the light, airy crumb while still breaking the fruit into small flavor pockets.
Use the pineapple juice wisely – Don’t skip the step of soaking the cakes with pineapple juice. It’s the secret to keeping the cake moist and layering citrusy brightness into every bite.
Frosting consistency matters – Make sure your whipped topping is fully thawed but still cold before folding in the pineapple and coconut. This prevents a runny frosting and helps it spread smoothly.
Chill before slicing – The cake tastes best when chilled for at least 30–60 minutes after frosting. This resting time lets the flavors meld, and the slices hold their shape better when served.
Choose quality ingredients – Since this recipe relies on a boxed mix and canned fruit, the small details matter. Using high-quality vanilla pudding mix, real butter, and ripe, juicy mandarin oranges will elevate the flavor noticeably.
Serve with balance – This is a rich and sweet dessert. Pairing it with unsweetened tea or black coffee helps cut through the sweetness and makes the tropical notes shine even brighter.
How To Enjoy This Mandarin Orange Cake with Pineapple Coconut Frosting After Cooking:
Step 1: Let It Chill and Settle
Once frosted, cover the cake loosely and refrigerate for at least 30–60 minutes before serving.
This allows the pineapple-coconut frosting to firm up slightly and infuse the cake with tropical sweetness, making every slice hold together beautifully.
Step 2: Slice with Care
Use a sharp knife dipped in hot water and wiped clean between slices for neat, clean cuts.
Because the cake is moist and the frosting is creamy, this simple trick prevents the layers from dragging or crumbling.
Step 3: Enhance the Experience with Garnishes
Sprinkle a touch of toasted coconut or extra mandarin orange segments on each slice for a vibrant finish.
A drizzle of pineapple juice or a dusting of powdered sugar can elevate presentation and flavor.
Step 4: Pair with the Right Beverage
Serve with black coffee, lightly brewed tea, or even sparkling water with lemon to balance the sweetness.
For a festive touch, pair with a glass of chilled Moscato or Prosecco—its light bubbles complement the cake’s tropical profile.
Step 5: Serve in the Right Setting
This cake shines at summer parties, holiday tables, or family gatherings. Present it on a white or wooden cake stand for a rustic yet elegant vibe.
Offer alongside fresh fruit, like pineapple or strawberries, to reinforce the tropical theme.
Step 6: Savor Slowly
Take a forkful that includes both cake and frosting together—the moist citrus crumb paired with creamy coconut-pineapple topping is where the magic happens.
Allow the flavors to linger: the tang of orange, the creaminess of coconut, and the sweetness of pineapple all weave together in a layered tropical harmony.
Nutrition Information
For one serving of Mandarin Orange Cake with Pineapple Coconut Frosting (based on a 12-slice yield from the recipe):
Calories: 340 kcal | Total Fat: 17.5 g | Saturated Fat: 9.2 g | Monounsaturated Fat: 4.5 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 65 mg | Sodium: 310 mg | Total Carbohydrates: 42 g | Dietary Fiber: 1.8 g | Sugars: 27 g | Protein: 4.5 g
Frequently Asked Questions:
Can I use fresh mandarin oranges instead of canned?
Yes, but canned mandarins provide both fruit and juice, which are essential for the cake’s moisture. If using fresh, add an extra ¼–½ cup of orange juice to balance.
What’s the best pudding mix flavor for this recipe?
French vanilla gives a smooth, classic flavor, while pistachio adds a nutty, slightly savory twist. Both work beautifully, so it depends on your taste preference.
How long can this cake be stored?
The frosted cake can be refrigerated for up to 4 days in an airtight container. For best freshness, store unfrosted cake layers separately and frost before serving.
Can I make this cake ahead of time?
Yes. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap up to 2 days in advance. Frost just before serving for the freshest texture.
Is there a way to reduce the sweetness?
Yes. Use unsweetened shredded coconut, choose sugar-free pudding mix, or reduce the whipped topping slightly. You’ll still keep the tropical flavor but with less overall sweetness.
Should I drain the mandarin oranges before mixing them into the batter?
No, the juice is essential. The liquid from the canned mandarins keeps the cake moist and helps break down the fruit pieces into the batter, creating a soft, fruity crumb.
How do I prevent the cake from becoming too dense when adding coconut and pudding mix?
Mix just until combined. Overmixing can make the cake heavy since both coconut and pudding add weight. Using an electric mixer at medium speed is enough to blend everything smoothly.
When poking holes in the cake for pineapple juice, how deep should they be?
Pierce about halfway through the cake with a fork. This allows the juice to seep in without making the cake soggy or causing it to collapse.
Can I use fresh whipped cream instead of store-bought whipped topping?
Yes, but stabilize it with powdered sugar or a touch of cornstarch so it doesn’t deflate quickly. Store-bought whipped topping holds its shape longer, especially if making the cake in advance.
How do I keep the frosting from becoming runny?
Drain the crushed pineapple very well before folding it into the whipped topping. Extra liquid will make the frosting too loose. You can even pat the pineapple with paper towels to remove excess juice.