This Pineapple and Coconut Cake is a tropical delight, combining the sweet and tangy flavors of pineapple with the rich, nutty taste of coconut. With a moist, buttery crumb and a light, fluffy texture, this cake is perfect for any occasion, from family gatherings to summer parties. The combination of tropical flavors makes every bite irresistible!

Why You’ll Love This Recipe

Tropical flavors – The perfect balance of sweet pineapple and rich coconut.
Moist and tender texture – The butter and eggs create a soft, fluffy cake.
Easy to make – Simple ingredients and straightforward steps.
Versatile – Enjoy it as a dessert, snack, or special treat.

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:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose 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, mixing well after each addition.
- Stir in the vanilla extract.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in crushed pineapple and shredded coconut (if using) for extra tropical flavor.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost and Serve:
- Frost with coconut cream frosting or a pineapple glaze for added flavor.
- Garnish with toasted coconut flakes or pineapple slices before serving.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Bake Time: 30-35 minutes
Total Time: 50 minutes

Variations

Pineapple Upside-Down Cake: Arrange pineapple rings and brown sugar at the bottom of the pan before adding the batter.
Coconut Lover’s Version: Add 1/2 cup shredded coconut to the batter for more coconut flavor.
Nutty Addition: Mix in chopped pecans or walnuts for extra crunch.
Lighter Version: Substitute half the butter with Greek yogurt for a lighter cake.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw before serving.
Reheating: Warm a slice in the microwave for 10-15 seconds for a freshly baked feel.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned crushed pineapple works well. Just drain excess juice before adding it to the batter.

How do I make this cake more moist?

Using full-fat buttermilk or adding an extra tablespoon of pineapple juice can enhance moisture.

Can I use coconut milk instead of butter?

Yes, you can substitute half the butter with coconut milk for a lighter texture and extra coconut flavor.

What frosting pairs well with this cake?

Cream cheese frosting, coconut buttercream, or a pineapple glaze are great options.

Can I make this cake gluten-free?

Yes, replace all-purpose flour with a gluten-free baking blend.

How do I prevent the cake from sticking to the pan?

Grease the pan well and use parchment paper for easy removal.

Can I make cupcakes with this batter?

Yes, divide the batter into cupcake liners and bake for about 18-20 minutes.

What can I serve with this cake?

It pairs well with whipped cream, vanilla ice cream, or fresh fruit.

How do I make a dairy-free version?

Use dairy-free butter and substitute milk with almond or coconut milk.

Can I add rum for a tropical twist?

Yes, add a tablespoon of rum extract or dark rum for an island-inspired flavor.

Conclusion

This Pineapple and Coconut Cake is a deliciously tropical dessert that’s perfect for any occasion. With its rich, buttery texture and sweet, fruity flavors, it’s sure to be a crowd-pleaser. Whether you enjoy it as is or with a creamy frosting, this cake will bring a taste of the tropics to your table!