Name: Pineapple Coconut Cake
Prep time: 120 min
Cook time: 180 min
Total time: 300 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup canned crushed pineapple (drained); 1 cup shredded coconut; 1/2 cup unsalted butter (melted); 1/2 cup coconut milk; 2 large eggs; 1 teaspoon vanilla extract; For the Frosting:; 1/2 cup unsalted butter (softened); 8 ounces cream cheese (softened); 4 cups powdered sugar; 1 teaspoon vanilla extract; 1 cup shredded coconut (toasted (for garnish))

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What Ingredients Are Included in the Pineapple-Coconut Cake?
How Many Slices Can I Get Out of the Cake, and What Are the Best Ways To Serve It?
What Is the Best Way To Store This Pineapple-Coconut Cake?
How To Make Pineapple With Coconut Cake
- Frosting and Garnish
Notes:
FAQs:
Pineapple Coconut Cake
Nutritional Information (per serving):

When it comes to summer parties, few desserts evoke the essence of tropical bliss quite like a coconut pineapple cake. Just the mention of its name conjures images of sandy beaches and leisurely days under the sun!

pineapple Coconut Cake There are countless ways to create this delectable cake, but I’ve perfected a recipe that’s been a bakery favorite for years. It features a luscious homemade pineapple curd and a generous topping of shredded coconut, elevating it to irresistible heights.

Are you ready to embark on a culinary journey to the tropics? Look no further than our irresistible pineapple Coconut Cake recipe! This delightful dessert captures the essence of paradise with its luscious blend of pineapple and coconut flavors. Whether you’re craving a taste of summer or simply want to treat yourself to a slice of indulgence, this cake is sure to satisfy your sweet tooth.

At RecipeCookOnline.com, we’re passionate about sharing mouthwatering recipes that inspire culinary creativity. Our Pineapple Coconut Cake recipe is no exception. With easy-to-follow instructions and simple ingredients, you can whip up this tropical delight in no time.

What Ingredients Are Included in the Pineapple-Coconut Cake?

The Pineapple Coconut Cake recipe typically includes the following ingredients:

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Canned crushed pineapple (drained)
Shredded coconut
Unsalted butter (melted)
Coconut milk
Eggs
Vanilla extract

For the frosting:

Unsalted butter (softened)
Cream cheese (softened)
Powdered sugar
Vanilla extract

Additionally, toasted shredded coconut may be used for garnishing the cake. These ingredients come together to create a moist and flavorful pineapple coconut cake that’s sure to impress!

How Many Slices Can I Get Out of the Cake, and What Are the Best Ways To Serve It?

The number of slices you can get out of the Pineapple Coconut Cake depends on how large you cut each slice. Typically, you can get around 12 to 16 slices from a standard 9-inch round cake. However, you can adjust the size of the slices based on your preference and the number of servings you need.

As for serving suggestions, here are some delightful ways to enjoy Pineapple Coconut Cake:

Plain and Simple: Serve slices of the cake on their own for a delightful treat. The moist and flavorful cake layers are delicious enough to enjoy without any additional toppings.
With Whipped Cream: Top each slice with a dollop of whipped cream for an extra touch of indulgence. The light and airy whipped cream complement the tropical flavors of the cake perfectly.
Fresh Fruit: Garnish each slice with fresh pineapple chunks or berries for a pop of color and freshness. The fruity addition enhances the tropical theme of the cake and adds a burst of flavor.
Toasted Coconut: Sprinkle toasted shredded coconut on top of each slice for added texture and flavor. The nutty aroma and crunchy texture of the toasted coconut complement the soft cake layers beautifully.
Ice Cream: Serve slices of Pineapple Coconut Cake with a scoop of vanilla or coconut ice cream for a delightful dessert combination. The creamy ice cream pairs perfectly with the tropical flavors of the cake.
Pineapple Curd: Drizzle each slice with homemade or store-bought pineapple curd for an extra burst of pineapple flavor. The tangy and sweet curd adds a delightful twist to each bite of the cake.

Ultimately, the best way to serve Pineapple Coconut Cake is based on personal preference and creativity. Whether you keep it simple or dress it up with toppings, each slice is sure to be a delightful indulgence!

What Is the Best Way To Store This Pineapple-Coconut Cake?

The best way to store Pineapple Coconut Cake is in the refrigerator. Here’s how to do it:

Allow the cake to cool completely after frosting.
Once cooled, cover the cake loosely with plastic wrap or aluminum foil to protect it from drying out.
Place the covered cake in an airtight container or cake carrier to further protect it from absorbing any odors or flavors from other foods in the refrigerator.
Store the cake in the refrigerator for up to a week.

Refrigeration is essential for this cake, particularly because of the frosting made with cream cheese, sour cream, and butter. Keeping the cake chilled helps maintain its freshness and prevents the frosting from spoiling.

When ready to serve, remove the cake from the refrigerator and allow it to come to room temperature for about 30 minutes before slicing. This allows the cake to soften slightly for easier slicing and ensures optimal flavor and texture.

By following these storage instructions, you can enjoy your Pineapple Coconut Cake for up to a week while keeping it fresh and delicious.

Why We All Adore Coconut And Pineapple Cake Recipe

You know what’s an unbeatable flavor duo straight from paradise? Pineapple and coconut, hands down! The sweet, tangy kick of pineapple perfectly complements the creamy, tropical nuttiness of coconut. Each bite feels like a mini getaway to the beach – no joke!
Let’s talk about those cake layers. They’re seriously moist, thanks to the magical combo of coconut milk, pineapple juice, and sometimes a splash of buttermilk. These ingredients blend harmoniously, creating a texture that practically melts in your mouth. And those pineapple chunks? They’re like little bursts of juicy sweetness scattered throughout the cake, adding an extra layer of tropical bliss.
But this cake isn’t just a one-trick pony. It’s a versatile superstar! It pairs effortlessly with grilled chicken, pork, or fish, adding a touch of tropical flair to savory dishes. And when it comes to frosting, it’s a match made in heaven with cream cheese or berry buttercream frostings like strawberry or raspberry. Talk about a flavor explosion! Yum!

How To Make Pineapple With Coconut Cake

Step 1: Preparing the Pans

Let’s kick off our baking adventure with some prep work!

First things first, preheat your oven to 350°F (or 177°C) to ensure it’s nice and toasty for our cake baking session. Now, gather your pans. If you’re expecting a crowd eager for cake, opt for three 12-inch pans. However, if it’s a smaller gathering of kids and adults, 8-inch pans will do just fine.

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Regardless of the size, line each pan with parchment paper rounds and give them a generous coating of grease. Trust me, this extra step will make removing the cakes from the pans a thousand times easier later on!

Step 2: Mixing the Dry Ingredients

Now, let’s dive into making the batter. In a mixing bowl, combine the following dry ingredients:

3 cups of cake flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1/2 teaspoon of salt

Give these ingredients a gentle stir until they are well combined. This step ensures that the leavening agents (baking soda and baking powder) are evenly distributed throughout the flour, ensuring a consistent rise in our cake layers. Set this bowl aside for a moment while we prepare the wet ingredients.

Step 3: Mixing the Wet Ingredients

Now, let’s get mixing! Bring out your trusty mixer, whether it’s a stand mixer or a handheld one. Here’s what you’ll need to do:

Beat the unsalted butter with the sugar at a medium-high speed until the mixture becomes creamy and smooth. This should take around 2 minutes. Don’t forget to periodically scrape down the sides of the bowl with a rubber spatula to ensure everything gets incorporated evenly.
Once the butter and sugar are nicely creamed together, it’s time to add the egg whites. Mix until they are fully incorporated and the mixture is smooth.
Now, add the sour cream, coconut extract, and vanilla extract to the mixture. Turn up the speed and whisk everything together until well combined.
At this stage, don’t be alarmed if the mixture looks a little funky or curdled. This can happen due to the differences in textures between the ingredients, but it’s perfectly normal. Just keep mixing, and everything will come together beautifully!

Step 4: Incorporating the Dry Ingredients and Pineapple Coconut Flavors

Now that our wet ingredients are well mixed, it’s time to bring everything together into a delicious batter. Here’s what to do:

With your mixer set to low speed, gradually add the dry ingredients mixture into the wet ingredients. Along with the dry ingredients, pour in the pineapple juice and coconut milk. Mix at a lower speed until everything is just combined. Be careful not to overmix; we want to avoid developing too much gluten, which could result in a tough cake.
Once the dry ingredients and liquids are incorporated, it’s time to add in the pineapple chunks and shredded coconut flakes. Gently fold them into the batter by hand using a spatula or wooden spoon. We want to ensure that these delicious additions are evenly distributed throughout the batter, without crushing the pineapple chunks.
Take a moment to admire your cake batter—it may be a bit on the thicker side, but that’s perfectly normal for this recipe. The flavors of pineapple and coconut are beautifully infused, promising a delectable tropical treat with every bite.

Step 5: Baking the Cake Layers

Now that our batter is ready, let’s fill those prepared cake pans with the heavenly goodness we’ve created. Here’s what to do next:

Carefully divide the cake batter evenly among the greased and parchment-lined cake pans. Use a spatula to spread the batter evenly, ensuring that each layer is of uniform thickness.
Preheat your oven to 350°F (or 177°C) if you haven’t already done so. Once preheated, place the filled cake pans into the oven and let them bake for approximately 22 to 24 minutes. During this time, your kitchen will be filled with the irresistible aroma of freshly baked cake layers.
To check if the cakes are done, insert a small toothpick into the center of each layer. If the toothpick comes out mostly clean, with perhaps a few crumbs clinging to it, the cakes are ready to be removed from the oven.
Once baked to perfection, carefully remove the cake pans from the oven and place them on wire racks to cool. Allow the cakes to cool down completely in the pans before attempting to remove them. This will help prevent them from crumbling or sticking to the pans.

Take a moment to savor the anticipation of what’s to come as your kitchen fills with the delightful scent of freshly baked pineapple coconut cake layers.

Step 6: Making Pineapple Curd

While our cake layers are cooling, let’s whip up a delicious batch of pineapple curd to add an extra burst of tropical flavor to our masterpiece. Here’s how to do it:

Set up your double boiler by filling the bottom pot with a couple of inches of water. Bring the water to a gentle boil over medium heat, then reduce the heat to low to maintain a steady simmer.
In the top pot of the double boiler, whisk together the following ingredients:
- 1 whole egg
- 2 egg yolks
- 2 tablespoons of cornstarch
- 1/2 cup of granulated sugar
- A pinch of salt
- 1 cup of crushed pineapple (strained to remove excess juice)
Keep whisking the mixture continuously as it cooks. This will help prevent any lumps from forming and ensure a smooth, creamy texture.
As the mixture heats up, it will begin to thicken, similar to the consistency of hollandaise sauce. This process usually takes around 10 minutes, but it may vary depending on your stove and the thickness of the curd desired. If the curd is not thickening as desired, continue whisking and consider turning up the heat slightly.

By the end of this step, you should have a luscious pineapple curd with a smooth, velvety texture and a burst of tropical flavor. Set it aside to cool while we prepare the rest of our cake components.

Step 7: Finishing the Pineapple Curd

Now that our pineapple curd is beautifully thickened, it’s time to add the final touch and prepare it for use. Here’s what to do:

Take the pot of thickened pineapple curd off the heat. Now, whisk in some butter. The residual heat from the curd will melt the butter perfectly, creating a silky smooth texture.
Once the butter is fully incorporated, pour the pineapple curd into a bowl or jar. To prevent a skin from forming on the surface, cover the curd with plastic wrap, ensuring that the wrap is pressed directly against the surface of the curd.
Allow the pineapple curd to cool down completely at room temperature. As it cools, it will continue to thicken, reaching its final luxurious consistency.
Once cooled, remove the plastic wrap from the surface of the curd. You now have 1 ½ cups of homemade pineapple curd, ready to elevate our cake to new heights!

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With this flavorful and decadent pineapple curd prepared, our cake is well on its way to becoming a tropical masterpiece.

Frosting and Garnish

Step 8: Preparing the Cream Cheese Frosting

Now it’s time to whip up a creamy and indulgent cream cheese frosting to adorn our pineapple coconut cake. Here’s how to do it:

Grab a large mixing bowl and your trusty stand mixer or handheld mixer.
Add the following ingredients to the bowl:
- 1 cup (2 sticks) of unsalted butter, softened
- 8 ounces of cream cheese, softened
With the mixer set to medium speed, beat the butter and cream cheese together until they are nice and creamy. This usually takes about 2 minutes of mixing.

By blending these ingredients together, we create a smooth and fluffy base for our cream cheese frosting that will perfectly complement the flavors of our cake.

Step 9: Flavoring and Mixing the Cream Cheese Frosting

Now, let’s add some delicious flavorings to our cream cheese frosting and whip it up to perfection. Here’s what to do:

With the mixer still running on low speed, gradually add the following ingredients to the bowl:
- 4 cups of confectioner’s sugar
- A splash of pineapple juice or coconut milk (about 1-2 tablespoons)
- 1 teaspoon of vanilla extract
- A pinch of salt
Once all the ingredients are added, increase the mixer speed to high and beat the frosting for another 2 minutes. This will ensure that everything is well combined and the frosting becomes light and fluffy.
If you prefer a thicker frosting, feel free to add an additional 1/2 cup of confectioner’s sugar to the mixture. Adjust the consistency to your liking by adding more sugar as needed.

By adding these flavorings and adjusting the consistency, we’re creating a creamy and decadent cream cheese frosting that will perfectly complement the flavors of our pineapple coconut cake.

Step 10: Leveling the Cake Layers

Now that our cake layers have cooled, let’s ensure they have a flat surface for stacking and frosting. Here’s what to do:

If the cakes have domed or rounded tops, use a sharp knife to carefully trim off the excess to make them nice and flat. Hold the knife parallel to the cake surface and slice off any protruding areas.
But wait! Don’t toss those cake trimmings away just yet. They can make for a delicious snack! Crumble them up and enjoy them on their own, or sprinkle them over some ice cream for a delightful treat later on.

By leveling the cake layers, we ensure a stable and even foundation for stacking and frosting, resulting in a beautifully finished cake presentation. And don’t forget to enjoy those cake trimmings—they’re too tasty to waste!

Step 11: Assembling the Cake

Now it’s time to assemble our pineapple coconut cake into a decadent masterpiece! Here’s how to do it:

Begin by placing one of the leveled cake layers onto your serving plate or cake stand.
Armed with your trusty icing spatula, spread a thin layer of frosting over the top of the cake layer. Use approximately ¾ cup of frosting for this layer.
Next, dollop approximately ½ cup of the prepared pineapple curd on top of the frosting layer, spreading it evenly with the back of a spoon or spatula.
Place the second cake layer on top of the first, gently pressing down to secure it in place.
Repeat the process by spreading a thin layer of frosting (approximately ¾ cup) followed by another ½ cup of pineapple curd on top of the second cake layer.
Finally, place the third and final cake layer on top, ensuring that it is level and evenly aligned with the layers below.

Quick Tip: This cake can be a bit slippery due to the buttery frosting and curd layers. To prevent any mishaps, consider applying a crumb coat. Spread a very thin layer of frosting all over the assembled cake, covering the entire surface. Then, place the cake in the refrigerator for 30 to 60 minutes to allow the crumb coat to set. Once chilled, remove the cake from the refrigerator and apply the remaining frosting in a thicker layer, covering the entire cake with a smooth finish.

By following these steps and applying a crumb coat if desired, we ensure a beautifully assembled cake that is both visually stunning and utterly delicious!

Step 12: Adding the Final Touches

We’re almost there! Let’s add the final touches to our pineapple coconut cake to make it truly spectacular:

Top the cake with some pineapple chunks for a vibrant and tropical finish. Arrange them decoratively on top of the cake, ensuring an eye-catching presentation.
Press shredded coconut onto the sides of the cake, gently patting it into the frosting to create a beautiful coconut coating. This adds both texture and visual appeal to our masterpiece.
Before slicing into the cake, give it one final chill in the refrigerator for about 20 minutes. This brief cooling period will help the frosting set and the cake to hold its shape. While our cake is already fluffy and delicious, a touch of extra cooling can make a world of difference in maintaining its structural integrity.

After this short chill in the fridge, our pineapple coconut cake will be ready to steal the show at any gathering! With its irresistible combination of flavors and stunning presentation, it’s sure to impress everyone lucky enough to indulge in a slice. Enjoy!

Notes:

Cupcake Variation:
- If you’re in the mood for some cupcake fun, this recipe is easily adaptable! Fill cupcake liners about ⅔ full with the batter, then bake them in a preheated oven at 350°F (or 177°C) for approximately 19 to 21 minutes. You’ll end up with a delightful batch of pineapple coconut cupcakes. This recipe should yield about 3 dozen cupcakes!
- Here’s a secret cake tip: After the cupcakes have cooled completely, consider carving out a small portion from the center of each cupcake and filling it with tasty pineapple curd for an extra burst of flavor. It’s a delightful surprise for anyone enjoying these cupcakes!
Pina Colada Variation:
- Haven’t tried a pina colada version of this cake yet? It’s definitely worth experimenting with! Simply swap out the pineapple juice or coconut milk (along with vanilla extract) for 3 ¾ teaspoons of rum of your choice. Whether it’s white rum or coconut rum, feel free to get creative with your selection. I’d love to hear how it turns out!
Garnishing Tip:
- While garnishing this moist cake with pineapple chunks is a lovely touch, remember to add them right before serving. Pineapple chunks left on the cake for too long may become soggy and absorb excess moisture, affecting both the texture and presentation. For the freshest and most vibrant presentation, wait until the last moment to add the pineapple chunks.

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These tips and variations offer exciting ways to customize and elevate your pineapple coconut cake experience. Whether you’re baking cupcakes, exploring new flavor profiles, or adding the finishing touches, these notes are sure to enhance your baking adventures!

FAQs:

Fresh vs. Canned Pineapple Chunks: Which Is Better?
- Both fresh and canned pineapple chunks can be used in this recipe, and each offers its own unique flavor profile. Fresh pineapple tends to be slightly more tart compared to canned pineapple. If using fresh pineapple, be sure to chop it finely before adding it to your fluffy cake for even distribution of flavor.
Do I Need To Drain The Canned Pineapple?
- Yes, it’s important to drain the canned pineapple before adding it to the cake batter. Excess juice from the canned pineapple can make the cake overly moist and soggy. To drain the pineapple, simply place it in a colander or fine-mesh sieve and let it drain for at least 15 minutes. For extra assurance, you can pat the drained pineapple dry with paper towels before incorporating it into the cake batter. This helps to ensure the perfect texture and consistency of your pineapple coconut cake.

Print Recipe

Pineapple Coconut Cake

Are you ready to indulge in a tropical delight that will transport your taste buds to paradise? Look no further than this irresistible Pineapple Coconut Cake! Moist, flavorful, and bursting with the exotic combination of pineapple and coconut, this cake is sure to be a hit at any gathering. Follow these simple steps to create your own slice of tropical heaven:

Prep Time2

Cook Time3

Total Time5

Course: Dessert

Cuisine: American, Canada

Keyword: Pineapple Coconut Cake

Servings: 18

Calories: 600kcal

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned crushed pineapple drained
1 cup shredded coconut
1/2 cup unsalted butter melted
1/2 cup coconut milk
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter softened
8 ounces cream cheese softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup shredded coconut toasted (for garnish)

Instructions

Preheat your oven: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare the wet ingredients: In another bowl, mix together the drained crushed pineapple, shredded coconut, melted butter, coconut milk, eggs, and vanilla extract until evenly combined.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Bake the cake: Pour the batter into the prepared baking pan(s) and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If using two round pans, reduce baking time to about 20-25 minutes.
Cool the cake: Allow the cake to cool completely in the pan before frosting.
Make the frosting: In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Frost the cake: Once the cake has cooled, spread the frosting evenly over the top and sides of the cake.
Toast the coconut: Spread the shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes, or until lightly golden brown. Keep an eye on it to prevent burning.
Decorate: Sprinkle the toasted coconut over the frosted cake for a beautiful and delicious finishing touch.
Serve and enjoy: Slice the cake and serve it to your guests, or simply indulge in a slice yourself! Enjoy the tropical flavors of pineapple and coconut in every bite.

Notes

With its moist crumb, creamy frosting, and tropical flavors, this Pineapple Coconut Cake is guaranteed to be a crowd-pleaser. Whether it's for a special occasion or just a sweet treat to enjoy with a cup of coffee, this cake is sure to delight your taste buds and transport you to a sunny island paradise.

Nutritional Information (per serving):

Providing precise nutritional information per serving would require specific ingredient measurements and portion sizes from the recipe. However, here’s a general estimate of the nutritional breakdown for Pineapple Coconut Cake based on common ingredients used in similar recipes:

Calories: Approximately 300-400 calories per serving
Total Fat: Approximately 15-25 grams
Saturated Fat: Approximately 8-12 grams
Cholesterol: Approximately 50-100 milligrams
Sodium: Approximately 150-300 milligrams
Total Carbohydrates: Approximately 35-50 grams
Dietary Fiber: Approximately 1-3 grams
Sugars: Approximately 20-30 grams
Protein: Approximately 3-6 grams

Please note that these values are approximate and can vary depending on factors such as specific ingredient brands, variations in recipe preparation, and portion sizes. If you need more precise nutritional information, you can input the recipe ingredients and quantities into a nutrition calculator tool or consult a registered dietitian

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Pineapple Coconut Cake

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What Ingredients Are Included in the Pineapple-Coconut Cake?

How Many Slices Can I Get Out of the Cake, and What Are the Best Ways To Serve It?

What Is the Best Way To Store This Pineapple-Coconut Cake?

How To Make Pineapple With Coconut Cake

Frosting and Garnish

Notes:

FAQs:

Pineapple Coconut Cake

Ingredients

Instructions

Notes

Nutritional Information (per serving):

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