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–+ servings

Pineapple Coconut Cake

A delightful tropical cake featuring moist layers, creamy frosting, and chunks of pineapple, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Cake, Dessert
Cuisine American, Tropical
Servings 12 slices
Calories 421 kcal

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.

Notes

Store leftover cake in an airtight container in the refrigerator for up to a week. For longer storage, wrap each slice tightly in plastic wrap and freeze.

Nutrition

Serving: 1gCalories: 421kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 217mgFiber: 1gSugar: 45g
Keyword Birthday Cake, Coconut Cake, Cream Cheese Frosting, Pineapple Cake, Tropical Dessert
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