Here’s a recipe for a Moist Pineapple Coconut Cake that’s rich, tender, and packed with tropical flavor. This cake is perfect for summer gatherings, birthdays, or whenever you want something fresh and indulgent.
🌴 Moist Pineapple Coconut Cake
✅ Yield: 12–16 servings
⏱ Total Time: About 1 hour 20 minutes
(Cake: 45–50 minutes | Cooling: 30 minutes)
📋 Ingredients
For the Cake:
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon (optional, adds warmth)
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¾ cup (170g) unsalted butter, softened
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1 cup (200g) granulated sugar
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½ cup (100g) light brown sugar (adds moisture and flavor)
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3 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp coconut extract (optional but boosts flavor)
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¾ cup (180ml) canned crushed pineapple with juice
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½ cup (120ml) coconut milk (or whole milk)
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1 cup (85g) sweetened shredded coconut
For the Coconut Cream Cheese Frosting:
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8 oz (226g) cream cheese, softened
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½ cup (113g) unsalted butter, softened
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3 ½ cups (420g) powdered sugar, sifted
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1 tsp vanilla extract
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¼ tsp coconut extract (optional)
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2–3 tbsp coconut milk or heavy cream (to desired consistency)
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Pinch of salt
Optional Garnish:
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Toasted coconut flakes
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Chopped pineapple or pineapple flowers
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Maraschino cherries or fresh mint
👩🍳 Instructions
🔸 1. Prepare the Cake Pans
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round pans or line with parchment paper.
🔸 2. Mix Dry Ingredients
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In a medium bowl, whisk together:
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Flour, baking powder, baking soda, salt, and cinnamon.
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Set aside.
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🔸 3. Cream Butter and Sugars
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In a large mixing bowl (stand mixer or hand mixer), cream:
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Butter + both sugars for 3–4 minutes, until light and fluffy.
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🔸 4. Add Eggs and Flavoring
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Beat in eggs, one at a time.
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Mix in vanilla and coconut extract.
🔸 5. Combine Wet and Dry
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On low speed, add half the flour mixture.
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Then add crushed pineapple and coconut milk.
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Finish with the remaining flour mixture.
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Fold in shredded coconut gently.
🔸 6. Bake the Cake
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Divide the batter between the pans.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to wire racks.
🔸 7. Make the Frosting
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Beat cream cheese and butter until smooth (about 2 minutes).
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Add powdered sugar gradually.
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Mix in vanilla, coconut extract, and coconut milk.
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Beat until fluffy. Adjust consistency with more milk or powdered sugar.
🔸 8. Assemble the Cake
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Place one layer on your serving plate.
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Spread a generous layer of frosting.
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Top with second layer and frost top and sides.
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Decorate with toasted coconut or pineapple.
📝 Tips for Success
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Don’t drain the crushed pineapple—the juice adds essential moisture.
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To toast coconut: Spread on a baking sheet and bake at 300°F (150°C) for 5–7 minutes, stirring halfway.
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For a sheet cake: Use a 9×13″ pan and bake for 40–45 minutes.
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Let the cake chill for 30 minutes before slicing for cleaner cuts.
🍍 Variations
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Pineapple Filling: Add a pineapple jam or curd layer in between for extra fruitiness.
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Tropical Vibes: Add chopped macadamia nuts or a splash of rum to the batter.
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Vegan: Use plant-based butter, coconut cream, and egg replacer.