Description
Pineapple coconut surprise cake brings tropical sweetness right to your dessert table with a delightful tropical twist that makes friends and family smile. Creamy coconut and tangy pineapple layers create a perfect balance of flavors that dance across your taste buds.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup crushed pineapple
- 8 oz cream cheese
- 2 large eggs
Supporting Ingredients:
- ½ cup vegetable oil
- ½ cup sour cream
- ½ cup shredded coconut
- ¼ cup milk
- ¼ cup butter
Seasonings and Extras:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ cup shredded coconut (for topping)
- 1 teaspoon vanilla extract
Instructions
- Arrange your oven rack in the center position and heat to 350°F. Coat a 9×13 inch baking pan thoroughly with cooking spray.
- Sift 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt into a large mixing bowl.
- Crack 2 large eggs into a separate bowl and whisk with ½ cup vegetable oil, ½ cup sour cream, and 1 tsp vanilla extract until completely smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix the batter.
- Carefully fold 1 cup crushed pineapple and ½ cup shredded coconut into the cake mixture.
- Transfer batter to the prepared pan, spreading evenly with a spatula.
- Slide pan into the preheated oven and bake for exactly 32 minutes, checking doneness with a toothpick.
- Remove cake from oven and let it rest on a wire rack for 45-60 minutes until completely cooled.
- Using an electric mixer, cream 8 oz cream cheese and ¼ cup butter until light and fluffy.
- Gradually incorporate 2 cups powdered sugar and 1 tsp vanilla extract, mixing until frosting becomes smooth.
- Spread cream cheese frosting across the entire cake surface using an offset spatula.
- Sprinkle remaining ½ cup shredded coconut over the frosted cake in an even layer.
- Chill cake in the refrigerator for 30 minutes to help frosting set before serving.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking.
- For a lighter texture, do not overmix the batter when combining wet and dry ingredients.
- Consider toasting the coconut before sprinkling on top for enhanced nutty flavor and crunch.
- Dairy-free option: Swap cream cheese frosting with coconut whipped cream and use dairy-free sour cream alternative.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg