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Pineapple Coconut Cake

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A moist and vibrant dessert that blends the flavors of pineapple and coconut, perfect for any celebration.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp 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 prepare your cake pans by greasing and flouring them.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a mixing bowl.
  3. Beat together the softened unsalted butter and granulated sugar until fluffy and light in color, about 3 to 5 minutes. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. Alternate adding the dry ingredient mixture and the coconut milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut.
  5. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pans.
  6. Beat together the softened cream cheese and butter for the frosting until smooth. Gradually add the powdered sugar, vanilla extract, and coconut milk until well blended.
  7. Frost one layer of the cake with a generous amount of frosting, place the second layer on top, and frost the top and sides. Garnish with toasted coconut and pineapple slices.

Notes

Let the cake cool completely before frosting to prevent melting. Be gentle when folding in the pineapple and coconut for a light texture.

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