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Coconut Pineapple Cake Recipe

Coconut Pineapple Cake Recipe
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★★★★★

4.9 from 13 reviews

A tropical delight, this Coconut Pineapple Cake combines moist layers infused with crushed pineapple and coconut milk, topped with a creamy cream cheese frosting and toasted coconut. Perfect for celebrating sunny days or bringing a taste of paradise to your dessert table.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 cup canned crushed pineapple, drained
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 cup shredded coconut

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract

Optional Topping:

  • Toasted shredded coconut
  • Pineapple slices or chunks

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick and release easily after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined, which will help your cake rise evenly.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and sugar with an electric mixer until the mixture is light and fluffy. This creates a smooth base for the cake batter.
  4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
  5. Add pineapple and coconut milk: Gently stir in the drained crushed pineapple and coconut milk until evenly combined, which adds moisture and tropical flavor to the cake.
  6. Combine batter: Gradually add the dry ingredients mixture to the wet ingredients, mixing until just smooth. Avoid overmixing to keep the cake tender. Then fold in the shredded coconut for texture and flavor.
  7. Bake the cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely in the pans, then remove them and cool on racks.
  8. Make the frosting: In a bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition. Then stir in the coconut milk and vanilla extract to create a smooth, spreadable frosting.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top, then place the second cake layer on top. Frost the top and sides of the entire cake evenly. Decorate with toasted shredded coconut and pineapple slices or chunks if desired.
  10. Chill and serve: Refrigerate the assembled cake for at least 30 minutes before slicing. This helps the frosting set for cleaner slices and enhances the flavors. Serve chilled or at room temperature.

Notes

  • For best results, use fresh shredded coconut if available for more natural flavor.
  • If canned coconut milk is not available, full-fat coconut cream diluted with a little water can be used as a substitute.
  • Be sure to drain the crushed pineapple thoroughly to avoid making the batter too wet.
  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
  • This cake can be stored covered in the refrigerator for up to 4 days.
  • Make sure the cake is completely cooled before frosting to prevent melting or sliding.

Nutrition

Keywords: Coconut pineapple cake, tropical cake recipe, cream cheese frosting cake, pineapple dessert, coconut cake, easy cake recipe

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