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Pineapple Coconut Cake

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A delightful tropical treat combining sweet pineapple and creamy coconut for a moist cake perfect for any occasion.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 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 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup crushed pineapple
  • 1/2 cup shredded coconut
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 cup coconut milk (for frosting)
  • 1/2 cup toasted coconut (for garnish)
  • Pineapple slices (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Beat the softened butter and sugar until fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, along with vanilla extract.
  5. Alternate adding the dry ingredients and coconut milk to the butter mixture.
  6. Fold in the crushed pineapple and shredded coconut gently.
  7. Divide the batter between prepared pans and bake for 25-30 minutes.
  8. Let the cakes cool before transferring them to wire racks.
  9. Beat cream cheese and butter until smooth; gradually add powdered sugar, vanilla, and coconut milk.
  10. Frost one layer of the cake, place second on top, and coat with frosting.
  11. Garnish with toasted coconut and pineapple slices.

Notes

Ensure butter is softened but not melted. Drain crushed pineapple well to avoid sogginess. Allow cakes to cool completely before frosting.

Nutrition

Find it online: https://yummyfirst.com/coconut-pineapple-cake/