Pineapple Coconut Cake Recipe

If you’re searching for a dessert that transports your taste buds to a tropical paradise, look no further than this Pineapple Coconut Cake. Combining the sweetness of pineapple with the rich, creamy flavors of coconut, this cake is a showstopper for any occasion—birthdays, family gatherings, or a simple weekend treat. The moist, tender crumb of the cake pairs perfectly with the luscious coconut frosting, topped off with the crunch of toasted coconut for an irresistible finish. Follow this step-by-step recipe to create a dessert that will leave everyone asking for seconds!

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 2 hours
• Serves: 8-10 slices

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened shredded coconut
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup crushed pineapple, drained
• ½ cup coconut milk
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup coconut milk
• 1 teaspoon vanilla extract
• ½ cup toasted shredded coconut (for garnish)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients:
   In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Eggs:
   In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy and fluffy (about 2 minutes). Add the eggs one at a time, mixing well after each addition.
4. Incorporate Wet Ingredients:
   Gradually mix in the drained crushed pineapple, coconut milk, and vanilla extract. Ensure the wet ingredients are well combined.
5. Combine Wet and Dry Mixtures:
   Slowly add the dry ingredients to the wet mixture in batches, mixing on low speed until just combined. Do not overmix, as this can affect the cake’s texture.

Step 2: Bake the Cake

1. Pour Batter into Pans:
   Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
2. Bake:
   Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool:
   Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely (approximately 1 hour).

Step 3: Prepare the Frosting

1. Cream the Butter:
   Beat the softened butter with a mixer until creamy and smooth.
2. Add Powdered Sugar:
   Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
3. Incorporate Coconut Milk and Vanilla:
   Add the coconut milk and vanilla extract, mixing until the frosting reaches a smooth and spreadable consistency.

Step 4: Assemble the Cake

1. Frost the Layers:
   Place one cake layer on a serving plate. Spread a generous layer of frosting on top before adding the second cake layer.
2. Frost the Entire Cake:
   Use the remaining frosting to cover the top and sides of the cake evenly.
3. Garnish:
   Sprinkle the toasted shredded coconut over the top of the cake for a decorative and flavorful finish.

Step 5: Serve and Enjoy Slice and serve your Pineapple Coconut Cake, and watch as everyone savors the tropical flavors!

This Pineapple Coconut Cake is more than just a dessert—it’s a mini tropical getaway in every bite. With its perfect balance of sweet pineapple, creamy coconut, and light, fluffy texture, it’s a dessert that’s bound to impress. Whether you’re serving it at a summer party or during the holiday season, this cake will quickly become a favorite. Try it out today and bring a taste of the tropics to your table!