Pineapple Coconut Cake

by

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • 1 cup crushed pineapple, undrained
  • ½ cup coconut milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut

Coconut Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp coconut milk

Topping

  • 1 cup shredded coconut, toasted
  • Pineapple tidbits for garnish (optional)

Instructions

1. Prepare the Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Add eggs, crushed pineapple with juice, coconut milk, oil, and vanilla extract.
  5. Mix until just combined.
  6. Fold in the shredded coconut.
  7. Divide the batter evenly between the prepared pans.

2. Bake

  1. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

3. Make the Frosting

  1. Beat cream cheese and butter until smooth and fluffy.
  2. Gradually add powdered sugar.
  3. Mix in vanilla extract and coconut milk until creamy.

4. Assemble the Cake

  1. Place one cake layer on a serving plate.
  2. Spread a layer of frosting on top.
  3. Add the second cake layer.
  4. Frost the top and sides of the cake.

5. Decorate

  1. Press toasted coconut onto the sides and top of the cake.
  2. Garnish with pineapple tidbits if desired.

Tips

  • Use full-fat coconut milk for the best flavor.
  • Toast the coconut for a richer, nuttier taste.
  • Chill the cake for 30 minutes before serving for cleaner slices.
  • Store covered in the refrigerator for up to 5 days.

Prep Time

20 minutes

Bake Time

30 minutes

Total Time

50 minutes

Servings

10–12 slices

Nutritional Information (Approximate per slice)

  • Calories: 450–550 kcal
  • Protein: 4–6 g
  • Fat: 22–30 g
  • Carbohydrates: 55–65 g
  • Fiber: 2–3 g
  • Sugar: 40–50 g

Conclusion

Pineapple Coconut Cake is a moist tropical dessert loaded with sweet pineapple, coconut, and creamy frosting. It’s a crowd-pleasing cake that’s perfect for birthdays, holidays, and summer gatherings.

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