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Pineapple Coconut Cake

A delightful dessert that encapsulates the tropical flavors of ripe pineapple and creamy coconut, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour Provides a soft, tender base.
  • 2 tsp baking powder Ensures the cake rises beautifully.
  • 1/2 tsp baking soda Adds an extra lift to the texture.
  • 1/2 tsp salt Balances the sweetness.
  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 1 1/2 cups granulated sugar Sweetens the cake to perfection.
  • 4 pieces eggs Contributes structure and moisture.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 1/2 cup coconut milk Infuses a creamy, tropical taste.
  • 1/2 cup crushed pineapple, drained Provides a juicy burst in every bite.
  • 1/2 cup shredded coconut Enhances the coconut flavor and texture.
For the Frosting
  • 8 oz cream cheese, softened Forms a creamy and indulgent frosting.
  • 1/2 cup unsalted butter, softened Essential for a smooth frosting.
  • 3 cups powdered sugar Sweetens the frosting perfectly.
  • 1 tsp vanilla extract Continues the flavor theme from the cake.
  • 1/4 cup coconut milk Adds creaminess to the frosting.
  • 1/2 cup toasted coconut for topping A delightful crunch.
For Garnish
  • as needed pieces Pineapple slices A beautiful finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and flouring them to ensure the cake comes out easily.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well incorporated.
  3. In another bowl, beat the softened butter and granulated sugar until fluffy and light, about 3-4 minutes. Add the eggs one at a time, mixing in the vanilla extract.
  4. Gradually add the dry ingredients and coconut milk to the egg mixture, starting and ending with the dry ingredients. Fold in the crushed pineapple and shredded coconut gently.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
Frosting
  1. Beat the softened cream cheese and butter together until smooth, then gradually mix in the powdered sugar followed by the vanilla extract and coconut milk until fluffy.
  2. Once the cakes are completely cool, spread a generous layer of frosting on the top of the first layer, place the second layer on top, and cover the entire cake with the remaining frosting.
  3. Sprinkle toasted coconut over the top and garnish with pineapple slices.

Notes

To elevate your cake, consider lightly toasting the shredded coconut for better flavor. You can also add spices or mix in other fruits for variations. Chill the cake after frosting for cleaner cuts.