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Pineapple Coconut Cake

A delightful dessert that combines the sweetness of pineapple with the rich creaminess of coconut, creating a moist and flavorful cake perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Provides the structure to your cake.
  • 2 tsp baking powder Helps the cake rise.
  • 0.5 tsp baking soda Works with baking powder for perfect rise.
  • 0.5 tsp salt Balances the sweetness.
  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 1.5 cups granulated sugar Sweetens the cake.
  • 4 pieces eggs Binds the ingredients together.
  • 1 tsp vanilla extract Elevates flavors.
  • 0.5 cups coconut milk Infuses creamy, tropical flavor.
  • 0.5 cups crushed pineapple, drained Adds moisture and fruity flavor.
  • 0.5 cups shredded coconut Provides texture.
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened Rich base for the frosting.
  • 0.5 cup unsalted butter, softened Adds creaminess to frosting.
  • 3 cups powdered sugar Sweetens the frosting.
  • 1 tsp vanilla extract Enhances overall flavor.
  • 0.25 cups coconut milk Keeps frosting smooth.
  • 0.5 cups toasted coconut For garnish.
  • as needed pieces pineapple slices For decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar together until fluffy and light in color.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Gradually alternate adding the dry ingredients and coconut milk, starting and finishing with the dry ingredients.
  6. Gently fold in the crushed pineapple and shredded coconut.
Baking and Frosting
  1. Divide the batter equally between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
  3. Prepare the frosting by beating the softened cream cheese and butter until creamy, then gradually add powdered sugar, vanilla extract, and coconut milk.
  4. Once cooled, frost the cakes between layers and on the top and sides. Sprinkle toasted coconut and add pineapple slices for decoration.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or wrap slices in plastic wrap and freeze for up to two months.