Pineapple Coconut Cake
A delightful dessert that combines the tropical flavors of pineapple and coconut in a fluffy cake, topped with a rich cream cheese frosting and toasted coconut.
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour So light and airy, it promises a tender crumb
- 2 tsp baking powder Ensuring your cake rises beautifully
- 0.5 tsp baking soda Adding extra lift and flavor
- 0.5 tsp salt Subtly enhancing all the sweet notes
- 1 cup unsalted butter, softened Creamy and rich for a luxurious texture
- 1.5 cups granulated sugar For that sweet, melt-in-your-mouth goodness
- 4 eggs Binding everything together, adding moisture
- 1 tsp vanilla extract Aromatic, warming vanilla for depth
- 0.5 cups coconut milk Velvety and rich, a nod to tropical flavors
- 0.5 cups crushed pineapple, drained Juicy and vibrant for natural sweetness
- 0.5 cups shredded coconut Adding texture and that iconic coconut flavor
Frosting Ingredients
- 8 oz cream cheese, softened For a rich and creamy frosting base
- 0.5 cups unsalted butter, softened Adds smoothness and richness to the frosting
- 3 cups powdered sugar For the perfect balance of sweetness in your frosting
- 1 tsp vanilla extract Enhancing the overall flavor profile
- 0.25 cups coconut milk For a creamy frosting consistency
- 0.5 cups toasted coconut A crunchy topping that brings additional flavor
Garnish
- 1 cup Pineapple slices for garnish Fresh and bright, perfect for presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated, followed by the vanilla extract.
- Alternate adding the dry ingredients and the coconut milk, mixing until just combined.
- Gently fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly into prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely on a wire rack.
Frosting
- In a separate bowl, beat the softened cream cheese and butter until smooth and fluffy.
- Gradually mix in the powdered sugar, vanilla extract, and coconut milk until well blended.
Assembly
- Once cooled, frost the top of one layer with the cream cheese frosting and place the second layer on top.
- Frost the entire cake and sprinkle with toasted coconut. Garnish with pineapple slices.
Notes
Ensure your oven is preheated thoroughly and cakes are cooled before frosting. Avoid overmixing the batter to maintain a light texture. Can be made ahead and stored in the refrigerator.