Pineapple Coconut Cake is a tropical delight, blending the sweetness of pineapple with the richness of coconut for a moist and flavorful cake. Here’s a delicious recipe you can try:
Pineapple Coconut Cake Recipe
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
For the coconut cream frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3-4 cups powdered sugar (adjust to desired sweetness)
- 1/4 cup coconut milk (or whole milk)
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut (for topping)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
- Make the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the drained crushed pineapple and 1/2 cup of shredded coconut.
- Bake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and transfer them to a wire rack to cool completely.
- Prepare the frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, starting with 3 cups, and beat until light and fluffy. If needed, add more sugar to reach your desired sweetness and consistency.
- Beat in the coconut milk and vanilla extract.
- Assemble the cake:
- Once the cakes have cooled completely, place one layer on a serving plate.
- Spread a layer of frosting on top.
- Place the second cake layer on top and frost the entire cake, covering both the top and sides.
- Press the remaining shredded coconut onto the sides and top of the cake for a beautiful finish.
- Chill and Serve:
- Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.
- Slice and enjoy your tropical Pineapple Coconut Cake!
This cake is light, moist, and full of tropical flavors. Perfect for summer gatherings or any time you crave something sweet and fruity!
