Pineapple Coconut Cake

by
Slice of Pineapple Coconut Cake with tropical fruit decorations
Jump to Recipe

Pineapple Coconut Cake

Pineapple Coconut Cake is a delightful tropical dessert that brings the flavors of the islands straight to your kitchen. With its soft, moist layers and creamy frosting, this cake is perfect for any occasion, from family gatherings to birthday celebrations. The combination of sweet pineapple and rich coconut evokes a taste of summer, making this cake a favorite amongst many.

Why Make This Recipe

This recipe is not only delicious but also easy to make. It uses simple ingredients that you might already have at home. Making Pineapple Coconut Cake can brighten up any day and impress your guests. Plus, it is a fantastic way to enjoy fresh flavors and share a slice of joy with your loved ones.

How to Make Pineapple Coconut Cake

Making Pineapple Coconut Cake is straightforward and rewarding. Let’s walk through the steps.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups crushed pineapple, drained
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup pineapple juice
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups shredded coconut
  • Pineapple chunks (for garnish)
  • Mini pineapples (for garnish)
  • Whipped cream (for garnish)

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then stir in the vanilla extract.
  5. Add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Mix until just combined.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
  10. Stir in the pineapple juice and vanilla extract.
  11. Spread a layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake.
  12. Press the shredded coconut onto the sides and top of the cake. Garnish with pineapple chunks, mini pineapples, and dollops of whipped cream.

How to Serve Pineapple Coconut Cake

Serve the Pineapple Coconut Cake chilled or at room temperature. A slice works well with a cup of tea or coffee. You can also add a dollop of whipped cream on top for extra indulgence.

How to Store Pineapple Coconut Cake

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and freezing it for up to a month. Just make sure to thaw it in the fridge before serving.

Tips to Make Pineapple Coconut Cake

  • Make sure to properly drain the crushed pineapple to avoid making the batter too wet.
  • Let the cake cool completely before frosting to prevent the frosting from melting.
  • Use fresh coconut for a more intense flavor if desired, but sweetened shredded coconut works well too.

Variation

You can add macadamia nuts for a little crunch, or swap out the frosting for a cream cheese frosting to change the flavor profile a bit. You can also use different fruits, like mango, for a unique twist.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works just as well! Just make sure to chop and drain it well.

2. How do I make my cake more flavorful?
You can add a bit of coconut extract to the batter or sprinkle some zested lime on top for a citrus touch.

3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving for the best results.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Coconut Cake

  • Author: olivia
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful tropical dessert featuring moist layers of pineapple and coconut, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups crushed pineapple, drained
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1/4 cup pineapple juice
  • 1 teaspoon vanilla extract (for frosting)
  • 2 cups shredded coconut
  • Pineapple chunks (for garnish)
  • Mini pineapples (for garnish)
  • Whipped cream (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, and then stir in the vanilla extract.
  5. Add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Mix until just combined.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
  10. Stir in the pineapple juice and vanilla extract.
  11. Spread a layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake.
  12. Press the shredded coconut onto the sides and top of the cake. Garnish with pineapple chunks, mini pineapples, and dollops of whipped cream.

Notes

For best results, let the cake cool completely before frosting. This cake can be stored in an airtight container in the refrigerator for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: cake, pineapple, coconut, dessert, tropical

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆