Description
Pineapple Coconut Cake brings tropical sunshine right to your dessert plate with classic Southern charm. Sweet pineapple and creamy coconut layers create a delightful treat perfect for sharing with family and friends.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups (210 g) all-purpose flour
- 1 cup (240 ml) canned crushed pineapple with juice
- 2 large eggs
- 8 ounces (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, melted
Supporting Ingredients:
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) shredded sweetened coconut
- ½ cup (120 ml) buttermilk
- 3 cups (360 g) powdered sugar
Complementary Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons (30–45 ml) heavy cream
- ½ cup (40 g) shredded sweetened coconut (for garnish)
Instructions
- Grease a 9×13-inch baking pan with 1 tablespoon unsalted butter. Preheat your oven to 350°F, ensuring the rack sits in the center position.
- Sift 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt into a medium mixing bowl. Whisk to distribute ingredients evenly.
- Melt ½ cup unsalted butter in a large bowl. Stir in ¾ cup granulated sugar until smooth and combined.
- Crack 2 large eggs into the butter-sugar mixture, beating thoroughly after each addition. Pour in 1 teaspoon vanilla extract and mix well.
- Add 1 cup canned crushed pineapple with its juice to the mixture. Fold in ½ cup shredded sweetened coconut until incorporated.
- Alternate adding dry ingredients and ½ cup buttermilk to the batter. Gently stir until just combined, avoiding overmixing.
- Transfer batter to the prepared pan, smoothing the surface with a spatula. Spread evenly to ensure consistent baking.
- Bake at 350°F for 28-32 minutes. Test doneness by inserting a toothpick into the center – it should come out clean.
- Remove cake from oven and cool completely in the pan for approximately 1 hour at room temperature.
- Beat 8 oz softened cream cheese and ½ cup softened unsalted butter until fluffy and light, about 3 minutes.
- Gradually add 3 cups powdered sugar, mixing thoroughly after each cup. Incorporate 1 teaspoon vanilla extract.
- Thin frosting with 2-3 tablespoons heavy cream until spreadable. Adjust consistency as needed.
- Spread frosting evenly across cooled cake using an offset spatula. Sprinkle ½ cup shredded coconut over the top for garnish.
Notes
- Toast the coconut flakes before adding them to the cake for a deeper, nuttier flavor that enhances the overall taste.
- Check the cake’s doneness by inserting a toothpick into the center, which should come out clean when the cake is fully baked.
- For a gluten-free version, substitute regular flour with a one-to-one gluten-free baking flour blend to maintain the cake’s tender texture.
- When storing, keep the cake in an airtight container in the refrigerator to preserve its moisture and prevent the cream cheese frosting from spoiling.
- Prep Time: 20 minutes
- Cook Time: 28-32 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg