Description
A moist, fluffy tropical cake infused with sweet crushed pineapple and rich coconut. Layered with smooth frosting and coated in toasted coconut, this cake brings a burst of paradise to every slice.
Ingredients
For the Pineapple Coconut Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
½ cup coconut milk (or whole milk)
1 cup crushed pineapple (fresh or canned, well-drained with juice reserved)
1 cup unsweetened shredded coconut
For the Coconut Frosting & Garnish:
8 oz (1 block) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 to 4 cups powdered sugar
2 tbsp coconut milk (or reserved pineapple juice)
1 tsp vanilla extract
1 cup sweetened or unsweetened shredded coconut, toasted (for topping)
Instructions
Making the Cake:
Prep Equipment: Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar: In a large bowl or stand mixer, beat the butter and sugar together on medium speed for 3–4 minutes until light and fluffy.
Add Wet Ingredients: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Combine: Gradually alternate adding the dry flour mixture and the coconut milk to the batter, starting and ending with the dry ingredients. Mix on low speed just until combined.
Fold in Add-ins: Gently fold in the well-drained crushed pineapple and 1 cup of shredded coconut.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
Making the Frosting & Assembly:
Prepare Frosting: Beat the cream cheese and butter together in a bowl until smooth and creamy. Gradually beat in the powdered sugar, vanilla extract, and coconut milk (or reserved pineapple juice) until fluffy.
Assemble: Trim cake tops if domed. Place the first cake layer on a serving platter and spread a generous layer of frosting over the top. Place the second layer on top.
Frost & Decorate: Cover the top and sides of the cake with the remaining frosting. Press the toasted shredded coconut gently onto the sides and top of the frosted cake.
Serve: Slice and serve.
Notes
Drain Pineapple Well: Excess juice can make the cake batter overly wet and dense. Squeeze out excess liquid from canned pineapple before adding it to the batter.
Toasting Coconut: Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 5–8 minutes, stirring frequently until golden brown.
Storage: Store covered in the refrigerator for up to 5 days due to the cream cheese frosting. Allow slices to sit at room temperature for 15 minutes before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: Pineapple Coconut Cake, Tropical Cake, Coconut Cake, Layer Cake, Summer Dessert