Description
Pineapple Coconut Cake is a light, moist, and tropical-inspired dessert that combines the sweetness of pineapple with the rich flavor of coconut. Topped with creamy frosting and toasted coconut flakes, this cake is perfect for birthdays, holidays, or any occasion that calls for something special.
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (2.5ml) coconut extract
- 1 cup (240ml) coconut milk
- 1 cup (250g) crushed pineapple, drained
- ¾ cup (75g) shredded coconut
For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (2.5ml) coconut extract
- 1–2 tablespoons (15-30ml) pineapple juice
For Topping:
- ½ cup (50g) toasted coconut flakes
- Pineapple slices for garnish (optional)
Instructions
- Prepare the Cake Batter – Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the Butter and Sugar – In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.
- Combine Ingredients – Gradually add dry ingredients, alternating with coconut milk. Stir in crushed pineapple and shredded coconut. Do not overmix.
- Bake – Divide batter evenly between cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
- Make the Frosting – Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, coconut extract, and pineapple juice. Mix until fluffy.
- Assemble the Cake – Spread frosting between cake layers, then cover the top and sides. Sprinkle with toasted coconut and garnish with pineapple slices.
Notes
Drain the Pineapple Well – Excess moisture from crushed pineapple can make the cake dense or soggy. Be sure to drain it thoroughly before adding it to the batter to maintain a light and fluffy texture.
Use Room Temperature Ingredients – For the best results, make sure butter, eggs, and cream cheese are at room temperature before mixing. This ensures a smooth batter and a creamy, lump-free frosting.
Toast the Coconut for Extra Flavor – Toasting shredded coconut before sprinkling it on the cake enhances its nutty aroma and crunch. Simply bake it at 350°F (175°C) for 3-5 minutes, stirring occasionally until golden brown.
- Prep Time: 20 mins
- Cook Time: 30 mins