If you’re a fan of tropical flavors, then this Pineapple Coconut Cake is the perfect dessert for you. With its moist layers of pineapple-infused cake and a rich coconut cream frosting, this cake is a slice of paradise that brings a touch of sunshine to any occasion. The combination of sweet pineapple and creamy coconut creates a delightful balance that’s both refreshing and indulgent.
Why You’ll Love Pineapple Coconut Cake
This cake is a tropical dream come true. It’s bursting with fresh pineapple flavor, complemented by the creamy, slightly nutty taste of coconut. The cake layers are tender and moist, thanks to the addition of crushed pineapple, while the coconut frosting adds a luscious finish that ties everything together beautifully. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is sure to impress.
Who Is This Recipe For?
This recipe is perfect for anyone who loves the bright, fruity flavors of pineapple and coconut. It’s ideal for summer gatherings, birthdays, or anytime you want to bring a taste of the tropics to your table. Even if you’re new to baking, this recipe is straightforward and easy to follow, making it accessible to bakers of all levels.
Ingredients You’ll Need
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 3/4 cup coconut milk
- 1/2 cup shredded coconut
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, toasted for garnish (optional)
- Pineapple slices or chunks for garnish (optional)
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Cooling racks
- Measuring cups and spoons
- Offset spatula for frosting
Directions
1. Prepare the Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in the Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
2. Prepare the Frosting
- Beat the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
- Mix in the Coconut Milk and Vanilla: Add the coconut milk and vanilla extract, and beat until the frosting is smooth and fluffy.
3. Assemble the Cake
- Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second cake layer on top, and frost the top and sides of the cake.
- Garnish: If desired, press toasted shredded coconut onto the sides of the cake and garnish the top with pineapple slices or chunks.
- Chill Before Serving: For the best texture, refrigerate the cake for at least 30 minutes before serving. This helps the frosting set and makes slicing easier.
Tips and Tricks
- Draining the Pineapple: Make sure to drain the crushed pineapple well to avoid excess moisture in the cake batter, which can affect the texture.
- Toasting Coconut: To toast coconut, spread it out in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
Recipe Variations
- Pineapple Upside-Down Coconut Cake: Instead of making a traditional layer cake, turn this into a pineapple upside-down cake by placing pineapple rings and maraschino cherries at the bottom of the pan and pouring the batter over the top. Bake as directed.
- Coconut Lime Cake: For a zesty twist, add the zest of 2 limes to the cake batter and replace the coconut milk in the frosting with lime juice.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to make this cake gluten-free. Ensure that the baking powder and other ingredients are also gluten-free.
How to Store Pineapple Coconut Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you need to store it longer, you can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Serving Suggestions
This Pineapple Coconut Cake pairs wonderfully with a cup of hot tea or coffee, making it an ideal afternoon treat. For a more tropical experience, serve it with a chilled glass of coconut water or a piña colada. It’s also a delightful addition to a summer dessert table, where it can be served alongside fresh fruit.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice before adding it to the batter.
Can I make this cake in advance?
Absolutely! This cake can be made a day ahead and stored in the refrigerator until you’re ready to serve it. Just be sure to cover it well to prevent it from drying out.
What can I use instead of coconut milk?
If you don’t have coconut milk on hand, you can substitute it with whole milk or heavy cream, but the coconut flavor will be less pronounced.
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