Name: Pineapple and Coconut Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup coconut milk; 1 cup crushed pineapple, drained; 1/2 cup shredded coconut; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons coconut milk; 1/2 cup toasted shredded coconut; Pineapple slices or chunks

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Short Description

This Pineapple and Coconut Cake is a moist and tropical-inspired dessert, featuring a tender cake infused with sweet pineapple and coconut flavors. Perfect for any occasion, this cake combines a light, buttery texture with a tropical twist, making it a delightful treat for warm-weather gatherings or special celebrations.

Why You’ll Love This Recipe

Bursting with tropical flavors of pineapple and coconut
Moist, tender texture with a rich buttery taste
Ideal for parties, birthdays, or summer desserts
Pairs well with a variety of frostings and toppings
Easy to make with simple pantry ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
Prepare the dry ingredients: In a 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 and granulated sugar until light and fluffy.
Add the eggs: One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 10-12 slices
Prep time: 15 minutes
Bake time: 30-35 minutes
Total time: 45-50 minutes

Variations

Coconut Cream Frosting: Top with a creamy coconut frosting made with coconut milk and shredded coconut.
Pineapple Glaze: Drizzle with a simple pineapple glaze made with powdered sugar and pineapple juice.
Layered Cake: Slice the cake into layers and fill with pineapple preserves or coconut cream for extra flavor.
Nutty Addition: Add chopped pecans or macadamia nuts to the batter for a crunchy texture.
Tropical Twist: Mix in shredded coconut or crushed pineapple directly into the batter for more tropical flavor.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm slices in the microwave for 10-15 seconds to restore softness.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Just make sure to drain it thoroughly before using.

How can I make the cake more coconut-flavored?

You can add coconut extract or shredded coconut to the batter for a stronger coconut taste.

What type of frosting pairs best with this cake?

Cream cheese frosting, whipped coconut frosting, or a simple pineapple glaze complement the flavors well.

Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Can I use coconut oil instead of butter?

Yes, but it may slightly alter the texture and flavor. Use the same amount as the butter.

How do I prevent my cake from becoming dry?

Do not overmix the batter, and be careful not to overbake. Check for doneness with a toothpick.

Can I add shredded coconut to the batter?

Yes, adding ½ to 1 cup of shredded coconut enhances the flavor and texture.

What size cake pan should I use?

A standard 9-inch round cake pan or an 8×8-inch square pan works best.

Can I make cupcakes instead of a whole cake?

Yes, divide the batter into muffin tins and bake for about 18-20 minutes.

Is this cake suitable for layering?

Yes, it works well as a layered cake. Just ensure the layers are fully cooled before frosting.

Conclusion

Pineapple and Coconut Cake is a delicious and easy-to-make dessert that brings tropical flavors to your table. Whether served plain, with a light glaze, or topped with a creamy frosting, this cake is sure to impress. Perfect for summer gatherings or as a sweet treat anytime, this recipe is a must-try for coconut and pineapple lovers.