Dreamy Pineapple and Coconut Cake

A Tropical Delight in Every Bite

Indulge in the irresistible flavors of pineapple and coconut with this moist and fluffy cake. Combining the sweetness of tropical fruit with a creamy coconut frosting, this cake is perfect for special occasions, summer gatherings, or whenever you crave a taste of paradise.

Why You’ll Love This Recipe

• Tropical Flavor: The combination of pineapple and coconut brings a refreshing and exotic twist to a classic cake.
• Moist and Tender Texture: Crushed pineapple adds moisture, while coconut enhances richness.
• Easy to Make: Simple ingredients and straightforward steps make this cake beginner-friendly.
• Perfect for Any Occasion: Whether for birthdays, holidays, or afternoon tea, this cake always impresses.

Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, with juice
• ½ cup coconut milk
• 1 cup shredded coconut

For the Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup coconut milk

For Garnish

• ½ cup toasted coconut flakes
• Pineapple slices or chunks (optional)

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with the crushed pineapple and coconut milk, mixing until well combined.
6. Fold in shredded coconut, ensuring even distribution.

Step 2: Bake the Cake

7. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Coconut Frosting

10. In a large bowl, beat cream cheese and butter together until smooth and creamy.
11. Gradually add powdered sugar, mixing well after each addition.
12. Stir in vanilla extract and coconut milk, continuing to beat until the frosting is light and fluffy.

Step 4: Assemble the Cake

13. Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
14. Place the second cake layer on top and frost the entire cake, covering the sides and top evenly.
15. Sprinkle toasted coconut flakes over the top and arrange pineapple slices or chunks if desired.

Step 5: Serve and Enjoy

16. Slice and serve your dreamy pineapple and coconut cake with a cup of tea or a refreshing tropical drink.

Variations and Substitutions

• Make it a Sheet Cake: Bake the batter in a 9×13-inch pan for an easy-to-serve version.
• Pineapple Upside-Down Cake Twist: Add caramelized pineapple rings at the bottom of the pan before pouring in the batter.
• Vegan Alternative: Substitute eggs with flax eggs, use plant-based butter, and opt for dairy-free coconut milk.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend for a celiac-friendly option.

Serving Size and Time

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 20 minutes

Storage and Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.
• Reheating: If you prefer a slightly warm slice, microwave for 10–15 seconds.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just finely chop fresh pineapple and include some of its natural juice to maintain moisture.

Can I make this cake ahead of time?

Absolutely! Bake the cake layers a day in advance, wrap them tightly, and frost just before serving.

What type of coconut milk should I use?

Full-fat canned coconut milk provides the richest flavor and texture. Avoid coconut beverages as they may be too thin.

How do I toast coconut flakes?

Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring occasionally until golden brown.

Can I add nuts to this cake?

Yes! Chopped macadamia nuts or pecans make a delicious addition to the batter or garnish.

What’s the best way to frost the cake smoothly?

Chill the cake layers for 15–20 minutes before frosting, and use an offset spatula for even spreading.

Can I make cupcakes with this recipe?

Yes! Fill cupcake liners ¾ full and bake at 350°F (175°C) for about 18–20 minutes.

Does this cake need to be refrigerated?

Since the frosting contains cream cheese, it’s best to store it in the refrigerator. Let it sit at room temperature for 10 minutes before serving.

Can I use a different frosting?

Certainly! Whipped cream, buttercream, or a pineapple glaze would all work beautifully.

How can I enhance the coconut flavor?

Try using coconut extract in place of vanilla or add a splash of coconut rum to the batter.

Conclusion

This dreamy pineapple and coconut cake is the perfect balance of sweet, creamy, and tropical flavors. Whether for a celebration or a simple indulgence, it’s sure to be a crowd-pleaser. Enjoy a slice of paradise with this easy-to-make treat!

Print

Dreamy Pineapple and Coconut Cake

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• Total Time: 1 hour 20 minutes
• Yield: 12 slices 1x

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Description

Indulge in a moist and fluffy tropical dessert with this dreamy pineapple and coconut cake. Topped with creamy coconut frosting and toasted coconut flakes, this cake is perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with juice)
• ½ cup coconut milk
• 1 cup shredded coconut

For the Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup coconut milk

For Garnish:

• ½ cup toasted coconut flakes
• Pineapple slices or chunks (optional)

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with crushed pineapple and coconut milk, mixing until combined.
6. Fold in shredded coconut.

Step 2: Bake the Cake

1. Divide batter evenly between prepared cake pans and smooth the tops.
2. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Coconut Frosting

1. Beat cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, mixing well after each addition.
3. Stir in vanilla extract and coconut milk, beating until light and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread with frosting.
2. Add the second layer and frost the entire cake evenly.
3. Sprinkle toasted coconut flakes on top and garnish with pineapple slices if desired.

Step 5: Serve and Enjoy

1. Slice and serve with tea or a tropical drink.

Notes

• Sheet Cake: Use a 9×13-inch pan.
• Pineapple Upside-Down Cake: Add caramelized pineapple rings before baking.
• Vegan Alternative: Use flax eggs and dairy-free coconut milk.
• Gluten-Free Version: Substitute with a gluten-free flour blend.

• Prep Time: 20 minutes
• cooling time: 30 minutes
• Cook Time: 30 minutes
• Category: dessert
• Method: Baking
• Cuisine: tropical

Keywords: pineapple coconut cake, tropical dessert, coconut frosting, easy pineapple cake, summer cake