This Pineapple Coconut Cake is the ultimate treat for anyone who dreams of tropical flavors wrapped in a soft, tender crumb. Imagine luscious coconut cream cheese frosting enveloping a moist cake bursting with juicy pineapple and a hint of toasted coconut crunch in every bite. Whether you’re celebrating a special occasion or just craving something sweet and sunny, this recipe delivers pure dessert bliss—all with that unmistakable Pineapple Coconut Cake charm.
Ingredients You’ll Need
What makes this Pineapple Coconut Cake so irresistible are the simple, familiar ingredients, each adding its own flair to flavor, texture, and look. They come together seamlessly—no tricky techniques, just thoughtful combinations that work magic in the oven.
- All-purpose flour: Gives structure and a tender bite to the cake’s crumb.
- Baking powder and baking soda: These create the perfect rise and fluffy texture.
- Salt: Balances the sweetness and brightens all the other flavors.
- Unsalted butter, softened: Creamed to create a rich, luxurious base.
- Granulated sugar: Sweetens the cake and helps with that light, airy texture.
- Large eggs, room temperature: Bind the batter together for stability and richness.
- Vanilla extract: Adds warmth and depth behind the tropical front notes.
- Coconut extract: Infuses every slice with pure coconut flavor.
- Crushed pineapple, drained: Gives bursts of juiciness and tang you’ll crave in every bite.
- Coconut milk: Makes the cake ultra-moist and amps up the coconut theme.
- Sweetened shredded coconut: Textural delight, both mixed in and toasted for garnish.
- Cream cheese, softened (for frosting): The base for a frosting that’s creamy with just the right tang.
- Powdered sugar (for frosting): Ensures the frosting is smooth, sweet, and cloud-like.
- Toasted coconut (for garnish): Adds crunch, flavor, and instant visual wow factor.
How to Make Pineapple Coconut Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line their bottoms with parchment paper. This ensures easy removal and perfectly shaped Pineapple Coconut Cake layers every single time.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Gently whisk everything together to evenly distribute the leaveners and salt throughout the flour.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy—this usually takes about three minutes. This step incorporates air, giving your Pineapple Coconut Cake its signature tender crumb.
Step 4: Add Eggs and Extracts
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in both vanilla and coconut extracts for that heavenly tropical aroma.
Step 5: Fold in Pineapple
Gently mix the drained crushed pineapple into the batter. Its natural juiciness will keep the cake moist and give little bursts of flavor.
Step 6: Alternate Wet and Dry Ingredients
Add the dry flour mixture to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until smooth each time. This technique helps maintain the Pineapple Coconut Cake’s soft, airy texture.
Step 7: Add Coconut
Fold in the sweetened shredded coconut, giving the batter a chewy texture and fragrant coconut flavor throughout.
Step 8: Bake the Cakes
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 9: Make the Frosting
For the dreamiest coconut cream cheese frosting, beat the softened cream cheese and butter together until creamy. Gradually mix in the powdered sugar, then add vanilla and coconut extracts plus a splash or two of coconut milk. The result should be smooth, spreadable, and irresistibly fragrant.
Step 10: Assemble and Decorate
Place one cake layer on a serving plate and spread it generously with frosting. Add the second layer and frost the top and sides. Finish by sprinkling toasted coconut over the whole cake—this final touch gives a beautiful golden color and irresistible crunch.
How to Serve Pineapple Coconut Cake
Garnishes
A generous crown of toasted coconut is the classic finish, but you can get creative with pineapple wedges, maraschino cherries, or even edible flowers for a show-stopping look.
Side Dishes
Keep things light and bright—a fresh fruit salad, a scoop of pineapple sorbet, or a tall glass of iced herbal tea are all dreamy companions to the richness of Pineapple Coconut Cake.
Creative Ways to Present
Try cutting the cake into squares and serving as a vintage-style sheet cake, or bake the batter as cupcakes for a fun, portable twist. For special celebrations, layer sliced tropical fruit between the cake layers under the frosting for even more flavor and color.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Pineapple Coconut Cake slices tightly or store in an airtight container in the refrigerator to keep them moist. The flavors develop even more over a day or two, making each slice even more irresistible!
Freezing
Both the cake layers and the completely frosted cake can be frozen. Wrap each layer individually in plastic and foil before freezing. When ready to serve, thaw in the fridge overnight and frost if needed.
Reheating
This cake is best served cold or at room temperature, so no heating required! If you want to warm individual slices slightly, use a microwave in short bursts and watch carefully to avoid melting the frosting.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to crush it finely and drain well, as excess juice may affect the cake’s texture. The fresh flavor is fantastic in Pineapple Coconut Cake.
Can the cake be made gluten free?
Yes—swap the all-purpose flour for your favorite 1:1 gluten free blend. Expect minor texture changes, but the tropical flavors shine just as brightly.
How do I toast coconut for garnish?
Spread sweetened shredded coconut on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring once or twice until it’s golden brown and fragrant.
Can I make this as a sheet cake or cupcakes?
Definitely! Pour the batter into a 9×13-inch pan for a Pineapple Coconut Cake sheet cake or bake in lined muffin tins for cupcakes—just adjust bake time accordingly.
Is there a substitute for coconut milk?
If you don’t have coconut milk, whole milk or even heavy cream will work, but you’ll lose a bit of the signature coconut richness in Pineapple Coconut Cake.
Final Thoughts
If you crave the taste of sunshine on your dessert table, don’t hesitate to bake this Pineapple Coconut Cake. It will wow your friends and family and become a new favorite you’ll want to make again and again—so go ahead, bring a slice of the tropics into your home!
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Pineapple Coconut Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Pineapple Coconut Cake. Moist pineapple-infused layers paired with a creamy coconut frosting make this a dessert to remember.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup crushed pineapple, drained
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1–2 tablespoons coconut milk
- 1 cup sweetened shredded coconut, toasted, for garnish
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and coconut extracts.
- Combine Wet and Dry: Stir in crushed pineapple. Alternate adding dry ingredients and coconut milk to the wet mixture. Fold in shredded coconut.
- Bake: Divide batter into pans and bake for 28-32 minutes. Cool cakes on wire racks.
- Prepare Frosting: Beat cream cheese and butter, add powdered sugar, extracts, and coconut milk until smooth.
- Assemble: Frost between layers and on top and sides of cake. Garnish with toasted coconut.
Notes
- For extra pineapple flavor, spread crushed pineapple between layers.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
