why make this recipe
Pineapple Coconut Cake is a delightful treat that brings a taste of tropical paradise right to your kitchen. With its soft and moist layers, sweet and creamy frosting, and a burst of fruity flavor, this cake is perfect for any occasion. It’s easy to make and always impresses guests, making it a great choice for birthday parties, holidays, or just a sweet treat for yourself!
how to make Pineapple Coconut Cake
Ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 tsps. baking powder
- 1/2 tsp table salt
- 1-3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsps. vanilla extract
- 1 cup canned, unsweetened coconut milk (full-fat)
- 1 cup pineapple (canned or fresh) chopped into small chunks
- 4 cups confectioners’ sugar (sifted)
- 1/2 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 3 tbsps. canned, unsweetened coconut milk
- 2 cups sweetened shredded coconut
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together flour, baking powder, and salt.
- In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with coconut milk, until fully combined.
- Fold in the chopped pineapple.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For frosting, beat the cream cheese and softened butter until smooth. Gradually add in the sifted confectioners’ sugar and coconut milk until combined.
- Once the cakes are cooled, frost the top of one layer, place the second layer on top, and then frost the top and sides of the cake.
- Decorate with sweetened shredded coconut on top of the frosting.
how to serve Pineapple Coconut Cake
Serve slices of Pineapple Coconut Cake with a cup of tea or coffee. It’s also wonderful as a dessert after dinner. You can add fresh pineapple or extra shredded coconut on the side for a nice touch.
how to store Pineapple Coconut Cake
Store leftover Pineapple Coconut Cake in an airtight container. Keeping it in the refrigerator will help it stay fresh. It can be kept for up to a week. If you want to store it longer, consider freezing it. Wrap each slice tightly in plastic wrap before placing it in the freezer.
tips to make Pineapple Coconut Cake
- Ensure your butter and eggs are at room temperature for better mixing.
- Don’t skip the cooling time; let the cakes cool completely before frosting to avoid a melting mess.
- You can use fresh pineapple for a fresher taste, but canned pineapple works just as well.
- If you love coconut, consider adding coconut extract to the batter for an extra coconut flavor.
variation
You can add crushed walnuts or pecans to the batter for added crunch and flavor. For a chocolate twist, try adding cocoa powder to the cake batter or frosting!
FAQs
1. Can I use low-fat coconut milk?
Yes, but the cake may be less rich and creamy. Full-fat coconut milk gives the best texture.
2. How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend to make the cake gluten-free.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving for the best texture.
Pineapple Coconut Cake
Ingredients
Cake Ingredients
- 2-1/4 cups all-purpose flour
- 2-1/2 tsps. baking powder
- 1/2 tsp table salt
- 1-3/4 cups granulated sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 3 large eggs, room temperature
- 2 tsps. vanilla extract
- 1 cup canned, unsweetened coconut milk (full-fat)
- 1 cup pineapple (canned or fresh) chopped into small chunks
Frosting Ingredients
- 4 cups confectioners' sugar (sifted)
- 1/2 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 3 tbsps. canned, unsweetened coconut milk
- 2 cups sweetened shredded coconut For decorating
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix together flour, baking powder, and salt.
- In another large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with coconut milk, until fully combined.
- Fold in the chopped pineapple.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- Beat the cream cheese and softened butter until smooth.
- Gradually add in the sifted confectioners' sugar and coconut milk until combined.
- Once the cakes are cooled, frost the top of one layer, place the second layer on top, and then frost the top and sides of the cake.
Decoration
- Decorate with sweetened shredded coconut on top of the frosting.