Dreamy Pineapple and Coconut CakeLight, fluffy, and bursting with island flavor, this cake combines sweet pineapple and rich coconut in every bite. It’s perfect for summer gatherings, birthdays, or anytime you want to bring sunshine to the table.
🎂 Ingredients
For the Cake:
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2 cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup vegetable oil (or more butter)
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1 ½ cups granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1 tsp coconut extract (optional but adds great flavor)
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1 cup crushed pineapple, drained
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½ cup sweetened shredded coconut
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¾ cup buttermilk (or whole milk + 1 tsp vinegar)
For the Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3–3½ cups powdered sugar, sifted
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1 tsp vanilla extract
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2 tbsp pineapple juice (from drained can or fresh)
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¼ cup shredded coconut, toasted or plain (for garnish)
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Optional: extra pineapple chunks or slices for topping
🥣 Instructions
1. Prepare the Cake
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Preheat oven to 350°F (175°C).
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Grease and flour two 8-inch or 9-inch round cake pans (or use parchment paper circles).
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large mixing bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 minutes).
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Add eggs one at a time, beating well after each. Stir in vanilla and coconut extract.
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Mix in crushed pineapple and shredded coconut.
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Alternate adding flour mixture and buttermilk in batches. Mix just until combined—don’t overbeat.
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Divide batter between pans and smooth the tops.
2. Bake
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cool in pans for 10 minutes, then remove and cool completely on wire racks.
3. Make the Frosting
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Beat cream cheese and butter until creamy.
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Gradually add powdered sugar, then vanilla and pineapple juice. Beat until smooth and fluffy.
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Chill slightly if too soft to spread.
4. Assemble the Cake
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Level the cake layers if needed.
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Spread frosting between layers, then over top and sides.
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Press shredded coconut onto sides or sprinkle on top.
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Garnish with pineapple chunks, toasted coconut, or even maraschino cherries for a tiki vibe.
🍰 Tips & Variations
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Sheet Cake Option: Bake in a 9×13-inch pan for about 35–40 minutes.
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Pineapple Filling Twist: Add a thin layer of pineapple jam or crushed pineapple between the layers.
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Gluten-Free Version: Use a gluten-free 1:1 flour blend.