Why Make This Recipe
Moist Pineapple Coconut Cake is the perfect dessert for anyone who loves a tropical twist. Its rich flavors and soft texture make it a favorite at any gathering. Featuring sweet pineapple, creamy coconut, and a delicious cream cheese frosting, this cake will surely impress your friends and family. It’s special enough for celebrations but easy enough for a weekday treat!
How to Make Moist Pineapple Coconut Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup unsalted butter (room temperature)
- 5 tablespoons unflavoured vegetable oil (canola oil)
- 1 2/3 cups white granulated sugar
- 3 large eggs (room temperature)
- 1 1/2 teaspoons vanilla essence/extract
- 1 teaspoon coconut essence/extract
- 3/4 cup canned coconut milk
- 1 cup canned crushed pineapple in juice
- 1 cup shredded coconut (dried & unsweetened)
- 1/4 cup white granulated sugar (for filling)
- 1/4 cup cornstarch (for filling)
- 3/4 cup milk (full fat)
- 1 1/4 tablespoons fresh lemon juice
- 1/4 cup unsalted butter (cold and cut into cubes)
- 1 drop yellow gel food color (optional)
- 1 cup unsalted butter (room temperature, for frosting)
- 3 cups powdered sugar
- 1 1/2 cups cream cheese (cold, firm type)
- 1 1/2 teaspoons vanilla essence/extract (for frosting)
- 1 teaspoon coconut essence/extract (for frosting)
- 1 1/2 cups shredded coconut (dried & unsweetened, for decorating)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together the flour, cornstarch, baking powder, and salt.
- In another bowl, cream together the butter, vegetable oil, and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla and coconut essences.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and crushed pineapple until well combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- For the filling, combine the crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan. Cook over medium heat until thickened. Remove from heat and let it cool.
- For the frosting, beat the room temperature butter and cream cheese until creamy. Gradually add the powdered sugar, then stir in the vanilla and coconut essence.
- To assemble, place one cake layer on a serving plate. Spread the pineapple filling on top, then place the second layer on top. Frost the top and sides with the coconut cream cheese frosting and sprinkle with shredded coconut.
- Optional: Add yellow gel food color to the frosting for a decorative touch.
- Slice, serve, and enjoy your tropical cake!
How to Serve Moist Pineapple Coconut Cake
Serve your cake chilled or at room temperature. It’s delicious on its own or paired with fresh fruit or a scoop of vanilla ice cream. This cake is great for birthday parties, holiday gatherings, or just a simple dessert to enjoy after dinner.
How to Store Moist Pineapple Coconut Cake
Store your cake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you plan to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer. Thaw it in the refrigerator before serving later.
Tips to Make Moist Pineapple Coconut Cake
- Ensure your butter is at room temperature for smooth mixing.
- Use fresh ingredients for the best flavor.
- Let the cake layers cool completely before frosting to avoid melting.
- Feel free to adjust sweetness by adding more or less sugar according to your taste.
Variation
For a chocolate twist, consider adding cocoa powder to the cake batter. You can also use toasted coconut instead of plain shredded coconut for a deeper flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day before and store them in the fridge. Just frost them before serving.
2. What can I substitute for coconut milk?
You can use regular milk or almond milk, but coconut milk will give the best flavor.
3. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can be used, just make sure to chop it finely and remove excess juice before adding it to the batter.
Moist Pineapple Coconut Cake
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 5 tablespoons unflavoured vegetable oil (canola oil)
- 1 2/3 cups white granulated sugar
- 3 large eggs (room temperature)
- 1 1/2 teaspoons vanilla essence/extract
- 1 teaspoon coconut essence/extract
- 3/4 cup canned coconut milk
- 1 cup canned crushed pineapple in juice
- 1 cup shredded coconut (dried & unsweetened)
Filling Ingredients
- 1/4 cup white granulated sugar (for filling)
- 1/4 cup cornstarch (for filling)
- 3/4 cup milk (full fat)
- 1 1/4 tablespoons fresh lemon juice
- 1/4 cup unsalted butter (cold and cut into cubes)
Frosting Ingredients
- 1 cup unsalted butter (room temperature, for frosting)
- 3 cups powdered sugar
- 1 1/2 cups cream cheese (cold, firm type)
- 1 1/2 teaspoons vanilla essence/extract (for frosting)
- 1 teaspoon coconut essence/extract (for frosting)
- 1 1/2 cups shredded coconut (dried & unsweetened, for decorating)
- 1 drop yellow gel food color (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together the flour, cornstarch, baking powder, and salt.
- In another bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs one at a time, then stir in the vanilla and coconut essences.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and crushed pineapple until well combined.
Baking
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Filling Preparation
- For the filling, combine the crushed pineapple, sugar, cornstarch, milk, and lemon juice in a saucepan.
- Cook over medium heat until thickened. Remove from heat and let it cool.
Frosting Preparation
- For the frosting, beat the room temperature butter and cream cheese until creamy.
- Gradually add the powdered sugar, then stir in the vanilla and coconut essence.
Assembly
- To assemble, place one cake layer on a serving plate.
- Spread the pineapple filling on top, then place the second layer on top.
- Frost the top and sides with the coconut cream cheese frosting and sprinkle with shredded coconut.
Optional Decoration
- Optional: Add yellow gel food color to the frosting for a decorative touch.
Serving
- Slice, serve, and enjoy your tropical cake!